Easy Sautéed Fresh Corn Recipe
This easy sautéed fresh corn recipe actually enhances the flavor of corn just cut from the cob (as if it could get any better!). This cooking method is perfect for folks who don't enjoy eating corn off the cob, too!
Servings: 6
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
Video
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.
Nutrition
Serving: 0.5cup | Calories: 34kcal | Carbohydrates: 0.2g | Protein: 0.1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 7mg | Potassium: 3mg | Fiber: 0.02g | Sugar: 0.05g | Vitamin A: 119IU | Vitamin C: 0.1mg | Calcium: 1mg | Iron: 0.01mg
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