This photo of our Sautéed Fresh Corn is a little misleading.
I know – you’re probably thinking that the photo looks like your average sauté pan filled with some corn. Nothing special – right?
Well, you’re in for a deliciously good surprise…because this sautéed fresh corn is the absolute best and most amazing way to prepare fresh corn! We still love our fresh, sweet corn on the cob – but this sautéed fresh corn tastes even better!
Fresh corn kernels are cut off the cob (see our easy trick here) and simply sautéed in butter, salt and pepper which brings out the natural sweetness of the corn in a way that no other cooking method does! And if you really want to send this delicious dish over the top – a small sprinkle of super fine sugar added just before serving enhances the sweet, fresh corn flavors even more.
You may never cook your fresh corn any other way after you’ve cooked it this way. Promise me you’ll try this recipe?Print
You can buy superfine sugar at most supermarkets. Or – in a clean, electric coffee grinder, place several tablespoons of regular white granulated sugar and pulse in the grinder until the sugar is a superfine consistency.
- 8 ears of corn on the cob
- 3 tablespoons unsalted butter
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon superfine sugar (optional)
- Husk the ears of corn, removing the husks and silk. Cut the kernels off each ear – see our How-To page here for some tips to make this easy to do.
- In a large sauté pan, over medium-high heat, melt the butter. Add the corn and sauté – stirring frequently so that the corn cooks evenly in the pan. After about 6-7 minutes, start testing for doneness – you want the corn to be cooked but still crisp, not mushy.
- When cooked, turn off the heat and sprinkle with salt, pepper and sugar.
Adapted from Barefoot Contessa Parties! cookbook
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