Brown-Butter Charred Corn with brown butter

Method

1. Start by prepping your mixed greens, olive oil, lemon so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the leeks in a little butter until translucent.
3. Add the charred corn and let it brown-butter, undisturbed, so it takes on real color before you stir.
4. Fold in the lemon and season generously; give everything a minute to come together.
5. Pour in the coconut milk, bring to a gentle simmer, and cook until thickened and glossy.
6. Off the heat, brighten it up with a handful of herbs and a final crack of pepper.
7. Serve warm, ideally with something to soak up the sauce.