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.
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
*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.