Made a Charred and Cream Corn Salad using @lodgecastiron. Just cook 8 shucked corn cobs in a dry 14.5" Blacklock Skillet, turning every few minutes until lightly charred all over and things start smelling like popcorn. Whisk 1/3 cup fresh lime juice, 3 tablespoons of cashews butter (peanut butter and tahini also work), 2 teaspoons fish sauce, and 1 thinly sliced serrano chile, until smooth. Remove the kernels from the cob and add to bowl, along with 3 scallions thinly sliced and whatever tender herbs you have around (cilantro, mint, basil are my go-tos). Season with salt and taste. Mmmm Karn. #ad