Sauteed Fresh Corn Recipe #14433
For when you are sick of eating off the ear but just can't get enough corn. It is impossible to go back to canned as a side after you have this.
by Gay Gilmore
13 min | 3 min prep
SERVES 4 -6
- 6 ears corn
- 2 1/2 tablespoons unsalted butter
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Remove the husks and silk from the corn.
- Holding the cob straight up on the cutting board cut off the kernels and close as possible to the cob.
- You should have about 5 cups of kernels.
- Melt the butter in a large sauté pan over medium low.
- Add the corn, salt and pepper and sauté uncovered for 8 to 10 minutes stirring occasionally until the starchiness is gone.
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5 stars