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.
Tools You May Need
Reprinted from Barefoot Contessa Parties!, Copyright 2001 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.
Tools You May Need
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