Charred Corn Bowl with coconut lime

Method

1. Gather and prep everything first: mixed greens, olive oil, lemon and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the fennel bulb in a little butter until translucent.
3. Add the charred corn and let it sunday, undisturbed, so it takes on real color before you stir.
4. Stir in the red wine vinegar along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Pour in the crushed tomatoes, bring to a gentle simmer, and cook until thickened and glossy.
6. Taste and adjust, then finish with cracked black pepper right before serving.
7. Serve warm, ideally with something to soak up the sauce.