Most recipes for skillet corn just have it as a side or a simple dish you just eat from a bowl. I wanted it to be dinner, so I topped it with pico de gallo that I made with tomatoes from the same market, sliced avocado and a poached egg.
I began by removing the kernels from 4 ears of corn. I set the cobs to the side so that I can scrape the whole surface with a butterknife to get all the corny goodness.
I technically didn't use a skillet, but I did put a few tablespoons of olive oil in a pot. To this I added about half a small onion, 2 cloves of garlic and half a chile serrano (someone sent me a picture of some jalapeño corn bread and it sounded good).
I then added the corn kernels and cob scrapings to the pot. I let this cook together on medium high heat for a few minutes, making sure to stir to coat the corn in the mixture.
I then added a tablespoon of flour and mixed it into the corn. I let this cook together for a few minutes longer before adding water.
I added about a cup of water, I wanted the corn to be somewhat submerged. I let this all simmer on low for about 30 minutes. Some recipes I found said 45, others said 15. I just picked something in between. I think a reason for a longer cooking time is to get as much corn flavor into the sauce that forms, but I didn't want the corn to get too soft or overcooked.
The acidity and crispness of the pico de gallo was a great contrast to the sweet, slightly creamy corn. Normal recipes call for butter or bacon to add some richness. I added the egg with the hope of stirring the yolk into the corn to achieve a similar affect, also because eggs are just really good on things. I added the avocado to add another type of richness to complement the corn and provide another contrast to the pico de gallo.