Vietnamese Stir-Fried Streetside Corn

This recipe is published with permission from my cookbook, Vietnamese Food Any Day (2018, Ten Speed Press).

Servings: 4

1 ½ tablespoons unsalted butter or virgin coconut oil
2 cups fresh corn kernels
1 seeded and chopped fresh chile such as Fresno or jalapeño
2 ½ teaspoons fish sauce, or 1 ½ teaspoons Bragg Liquid Aminos or Maggi Seasoning sauce plus ¼ teaspoon fine sea salt
Rounded ¼ teaspoon smoked paprika
1 green onion white and green parts, thinly sliced and separated into rings
1 ½ teaspoons furikake; 3 pieces Korean toasted seaweed crumbled; or ½ sheet sushi nori, toasted and crumbled

In a large skillet over medium-high heat, melt the butter. Add the corn and chile and cook for about 2 minutes, until heated through. Add the fish sauce and smoked paprika and cook, stirring frequently, for 1 to 2 minutes longer, until the corn has cooked through and developed a spicy and savory flavor. (In my carbon-steel skillet, when a couple of kernels jump and pop, it’s time to move on.)
Remove the pan from the heat, add the green onion, and stir until softened. Let cool for 3 to 5 minutes, then transfer to a bowl and top with the furikake.
Serve with spoons for each diner to mix things up, scoop, and eat.