Stir Fried Corn

4 ears of fresh corn
1 jalapeno
4 cloves garlic
juice of 1/2 lime
salt to taste
white pepper to taste
garlic powder to taste
plenty of basil

From Bittman's column "Bitten":

"But my new favorite way to eat corn is stir-fried. Once you husk the corn and remove the silk, hack the cob crosswise into inch-wide slices. It’s pretty easy to do with a good cleaver or the heel of a heavy knife; just be assertive and keep your fingers out from under the blade. Then stir-fry in hot oil like you would anything else. The idea is to give the corn some elbow room and sear it quickly, keeping everything moving for only a minute or two.

Build the seasonings in during the last 30 seconds or so, then deglaze the pan with a splash of some kind of liquid. Off the heat, toss with fresh chopped herbs if you like. My first try went in a ginger-garlic direction, followed by a little soy sauce and water. Then I removed the corn, tossed some leftover chicken and lovely Chinese broccoli into the pan and incorporated the corn back in right before serving. Simple and yummy. (To eat stir-fried corn I vote for chopsticks. It’s fun to twirl the little spools around with your mouth while you nibble off the niblets.)
The dish in the photo takes a Vietnamese approach, with lots of garlic and fresh hot chiles tossed in with the corn. At the very end I splashed in some fish sauce, a few drops of water, and a good squeeze of lime, which all vaporized during the final stir. Some chopped Thai basil and away I went."