Skillet Shrimp and Sweet Corn Pilaf

This rice pilaf featuring sweet corn and briny shrimp comes together in a skillet rather than a saucepan. The greater surface area translates to more even cooking, particularly for the shrimp, as they can be distributed in a single layer instead of piled up. Browning the corn kernels in butter and olive oil creates a flavor base for the rice, and adding the shrimp at the end ensures they remain plump and tender. Fresh summer corn has the sweetest flavor and best texture; you will need one large ear to get one cup of cut kernels. Frozen corn works well, too; just be sure to thaw them and pat them dry before use. Bring the skillet to the table for serving, but before scooping out portions, stir the pilaf to combine everything and scrape up from the bottom to loosen any flavorful browned, crusty bits that may have formed.