2 tablespoons vegetable oil

1 stalk lemongrass, minced (tender inner portion only)

2 teaspoons minced garlic

1 tablespoon butter

1 medium onion, minced

4 cups corn kernels (fresh or frozen and thawed are best)

1 cup low-sodium vegetable broth

2 teaspoons lime zest

2 tablespoons fish sauce Tabasco to taste

2 tablespoons lime juice

• Place the oil in a large skillet over high heat. Add the lemongrass. As soon as it begins to brown, add the garlic, butter, and onion. Continue to cook on high, letting the ingredients brown somewhat.

• Add the corn kernels and cook until they brown. Stir in the vegetable stock; stirring constantly, cook the mixture for 2 minutes, scraping the bottom of the pan to loosen any burned-on bits.

• Stir in the remaining ingredients and cook for 30 more seconds.