Add corn kernels to the skillet, along with the reserved starchy milk, the salt, paprika, pepper and sugar. If you can’t find fresh corn, frozen will work in a pinch; just defrost it and pat it dry before throwing it into the skillet. Grilled Corn and Avocado Salad With Feta DressingThis lively salad of corn, scallions, jalapeño and avocado tossed with a tangy buttermilk-feta dressing is like summer on a plate. Brush corn, scallions and jalapeño with the oil and season with salt and pepper. Add 1/4 cup water and all but 1/4 cup corn; simmer until corn is heated through and almost tender, 3 to 5 minutes.

Source: New York Times September 06, 2023 14:04 UTC