Sauteed Fresh Corn

★★★★★
Quick & Easy, Summer, TRIED & TRUE, Vegetable
Prep Time: 10 min Cook Time: 10 min Difficulty: Easy Servings: Yield: 6 to 8 servings Source: foodnetwork.com
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.

NOTES

The older the corn, the starchier it becomes. When I’ve had corn from the farmer’s market in my fridge for a few days, I make this recipe. As Ina says in the recipe, 8 to 10 minutes over medium low heat cooks off the starch, leaving only sweetness. It’s fantastic.

NUTRITION

1 of 8 servings
Calories: 212
Total Fat: 8
Saturated Fat: 5
Carbohydrates: 36
Dietary Fiber: 0
Sugar: 0
Protein: 5
Cholesterol: 18
Sodium: 269