Ingredients
- 8 to 10 ears of corn on the cob (yellow or white corn)
- 3 tablespoons unsalted butter
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Directions
Remove the husks and the silk from the corn and cut the kernels off as close to the husk as possible without removing any of the husk. You should have about 7 cups of kernels.
Melt the butter in a large, heavy saute pan. Add the corn, salt, and pepper and saute uncovered on medium-low heat for 8 to 10 minutes, stirring occasionally, until all the starchiness in the corn is gone. Taste, for salt and pepper, and serve.
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By reneeellison_12...
Yorktown Hts, 72
on May 06, 2013
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Gave it 5 stars because it is so simple, fresh and delishish. Probably had 4 cups of fresh corn, 3 tbs of butter was a bit to much. Used salted butter and added salt, was a touch salty. Will make perfectly next time. When we entertain, making corn on the cob takes me away from the party, I like this make ahead method and the corn was just as fresh as eating straight from the cob and nothing got stuck between out teeth ��
By galen_kathy_jon...
Norridgewock, ME
on August 04, 2012
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I watched Ina make this one day and I finally got a chance to make it recently. I raved about this to my sister today and told her how simple yet delicious it was.....even my little granddaughter loved it when I made it for her. I don't think I will eat corn any other way again. Thanks Ina, I enjoy watching your show and I have not made a recipe from you yet that I was disappointed in.
By patternista
Austin, Texas
on June 25, 2012
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Very tasty and SIMPLE. The corn is sweet and crunchy! It is also a lot easier to eat because the butter and salt are already added. I used frozen corn which I defrosted prior to cooking. Definitely will become a staple at our table.
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