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.
More Summer Side Dishes
Try southwestern stuffed mini peppers, savory corn cakes, roasted radishes or pesto and cheese stuffed zucchini.
Easy Sautéed Fresh Corn Recipe
Ingredients
- 6 ears corn (husks and silk removed)
- 2 tablespoons unsalted butter
- salt and pepper to taste
Instructions
- Cut the kernels from the corn cobs. I usually place a small bowl upside down inside a much larger bowl. Hold the corn upright on the small bowl, stem end down, and carefully slice the kernels off top to bottom, rotating the cob as you go. The cut kernels will fall into the larger bowl. (For less mess, place the bowls in your sink.) Lightly scrape the cob with your knife to remove any remaining bits of corn and the "corn milk."6 ears corn
- In a large skillet, over medium heat, melt butter. Add corn, salt and pepper. Cook for 12 to 15 minutes, stirring frequently, or until corn is tender (see note). The color will be deeper yellow and the corn will smell very fragrant.2 tablespoons unsalted butter
Notes
- Cutting corn off cobs: In addition to the method described above, you can also purchase corn stripper tools. Some folks use a Bundt pan to hold the corn. Another method is to place the corn on a cutting board horizontally and use a sharp knife to slice off a few rows of kernels, rotating the cob as you go. Once you have one side cut, the corn will lie flat, making it easier to slice.
- Cooking time: The cooking time can vary quite a lot depending on how mature the corn is. Corn that is picked quite young has smaller, more tender kernels and won’t take nearly as long to cook. More mature corn may have tougher kernels and will take a bit longer to cook. The best way to tell is to try a bite and see if it’s how you like it.
- Yield: One medium-sized ear of corn will yield about ½ cup of kernels but it can vary depending on the size of the ear and how mature the corn is. You can easily double or triple this recipe. Leftover sautéed corn is pretty amazing, too!
- Storage: Cooked corn can be refrigerated for up to 5 days. To freeze, let the corn cool to room temperature, and transfer it to a freezer bag or container. It will keep for up to 6 months. For best results, thaw before reheating.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
I made it tonight. It was really good.
So glad you liked it! Thank you for leaving a review – it means a lot to me!
Great recipe
Thank you so much!
I have corn that I took off the cob last summer and flash froze. Do you think it would turn out?
I think that would turn out well, yes!
I love preparing corn this way! Suggestion: use a Bundt cake pan to securely hold the slicing of the corn, drops right in the pan.
Yes, that works great! I love the inverted small bowl in a larger bowl trick, too.
Can I cut the corn off the cob a day ahead?
That should work fine!
I don’t know why but I never think of sauté corn by itself. This looks so great – and easy, which I love. Pinning!
I have never had sautéed corn either. I think I have been missing out.
But I can fix that now. Perfect season for this recipe—-of course.
easy–good way to start a corn chowder, too
Yum! I’ve literally never sautéed corn oops :)