June 14, 2011

• Sauteed Fresh Corn

  Here in the south, we are enjoying lots of fresh from the garden fruits and vegetables.  Corn on the cob is a Trent Tribe fave. 

  

  But once in a while, I like to cut the corn off the cob and saute it.

  I use:

  6 to 8 ears of corn on the cob

  2 tablespoons unsalted butter

  1/2 teaspoon salt

  1/8 teaspoon black pepper

  Melt the butter in a skillet.  Add the corn, salt, and pepper and saute uncovered on medium-low heat for 8 to 10 minutes, stirring occasionally.

  Oh my.  Worth the effort. 

  • 7:26 am
  • 2 Comments