Easy Sautéed Fresh Corn Recipe
This will be your new go-to fresh corn recipe. You’ll love the creaminess of this flavorful corn and will get showered with compliments by everyone who eats it.
Corn on the cob — delicious, yes.
Tidy, neat, and perfect for dinner parties? Not so much. Unless we’re talking about an outdoor bbq with your closest friends and family. Because goodness knows you don’t want to take a bite of your corn and squirt your boss’ wife in the eye with corn juice. Umm, no. Not ideal.
This brings us to my favorite way to prepare corn. It’s not fancy but corn doesn’t need fancy. Good summer corn shines bright on its own. Sweet and the perfect balance of creamy and crispy. All this corn needs is a good helping of salt, pepper, and butter. Throw in a few fresh herbs for bonus points. I’d recommend chives or flat-leaf parsley but you can do whatever your heart desires.
The only hard part of this recipe (and it isn’t really even that hard, just a little time consuming) is slicing the kernels off of the cob. I use the bowl method. One big, wide bowl with a smaller bowl turned upside down inside of it. Place one end of the ear of corn on top of smaller bowl and use a sharp knife to cut off the kernels. They’ll fall into the big bowl. Turn the corn cob until all the kernels are cut off. Here’s a video if you’re unsure of how to do it.
Then you sauté the kernels with butter, salt and pepper. But I think I already mentioned that. This is nearly the only way we eat corn because we love it so much.
- 6 ears of fresh corn, kernels cut from the cob
- 2 tablespoons unsalted butter
- salt and pepper to taste
- In a large sauté pan over medium heat, melt butter. Add corn, salt and pepper. Cook for 12-15 minutes, stirring frequently until corn is tender.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 110Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 10mgSodium: 51mgCarbohydrates: 17gFiber: 2gSugar: 4gProtein: 3g
Husband’s take: He loves corn this way too.
Changes I would make: None!