"When I'm in a hurry - or simply hungry now - I turn to ingredients that reach peak deliciousness quickly. In this case, those ingredients are shrimp and corn, cooked in a smoky calabrian chile butter for a dish that comes together in just 15 minutes, tops."
"Start by prepping your produce: Peel the husk and silk off of 1 ear of corn. Cut off the kernels. (For all the tricks out there about how to best do this without making a mess, I find the best method is simply to lay the ear on its side.)"
"Set a stainless steel skillet on the stove. (Though you can use something else here, cast iron is heavier duty than you need, and a nonstick won't get as nice of a sear on the shrimp.)"
"With stainless steel, it's essential to get the temperature right from the beginning; that's the key to the food releasing easily from the pan's surface. Wait a couple of minutes until the pan is hot."
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