Sautéed Fresh Corn

A dear, dear friend of mine joined me recently on my morning walk and typically our conversation went on many many tangents - family, friends, work, unemployment, the city, the future, the past and the ever-present now. "Now" encompassed planning for a vacation, where best to get dry-cleaning done, apartment hunting in the city, and how to cook corn-on-the-cob off the cob. 

I jumped excitedly to answer her question, "I have the best recipe for sautéed fresh corn!" "Well," I said, "to be honest, it's the Barefoot Contessa's recipe, but I promise I'll do a post so you can have it." 

"Please do" she said. 

So true to my promise here it is my friend, the very best sautéed fresh corn I (and you) will ever have.

© 2010 Claudia Ward ALL RIGHTS RESERVED 

Sautéed Fresh Corn¹
(Serves 3-4)

4 ears of corn on the cob
2 tablespoons unsalted butter
2 tablespoons of olive oil
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
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• Remove the husks and silk from corn; cut off kernels with a sharp chef's knife, as close to the cob as possible.
• Place butter and olive oil in large, heavy sauté pan over medium-low heat; heat until the butter is melted.
• Add corn, salt and pepper and sauté, uncovered, for 8-10 minutes, stirring occasionally, "until all the starchiness in the corn is gone". Taste for salt and pepper and serve.

¹Ina Garten, Barefoot Contessa Parties! (Clarkson Potter/Publishers, 2001) p. (125)

Comments

[Barbara]

There aren't many things that we eat that can rival fresh corn on the cob. I especially love it when I don't have to work so hard for it. Every mouthful requires an hm-m-m-m!