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