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 brikin123
Costa mesa
on November 18, 2011
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Great as is . . . but you could get a little crazy and make a lime-sour cream sauce to drizzle over with a little seasoning salt sprinkled on top and some grated parm. Then you have the flavors of mexican street corn without the hassle of grilling the corn. It's awesome! Thanks Ina, you're my favorite!
By bluegardenaw_82...
Holt, MI
on September 05, 2011
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My new favorite way to make fresh corn. Easy and delicious. Find someone selling corn and try this before the season is over.
By nrm1055
Annapolis, MD
on July 17, 2011
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Tasty, I added some "Old Bay" and kicked it up a notch with this Maryland spice!
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