Early Fall Skillet Corn
Here in New England, as in many parts of the country, corn is in season and it's bursting with natural sweetness. It almost tastes like candy. All that's needed is a little butter and some sea salt to enhance its flavor.
I use French gray sea salt in this recipe. According to certain celebrity chefs, salt is the ingredient to pay attention to most. Changing from regular salt to sea salt can increase the flavor of your cooking.
Aleppo pepper gives this dish a pleasant amount of spiciness and an Eastern Mediterranean twist. Aleppo pepper comes from Syria which is considered one of the culinary hubs of the Mediterranean. It has a medium-hot heat level and mild, cumin-like flavors.
For the best flavor and maximum sweetness, eat the corn the same day you buy it or the next day. Don't leave it hanging around your fridge for too long or the sugars will turn to starch.
