Summer means corn on the cob. Sweet, crispy, delicious corn. Ina Garten’s recipe cuts the kernels off the cob and simply sautés the corn in butter with lots of salt and pepper. The result is a sticky, charred side dish, minus stuff in your teeth. It really is so good and easy. Scroll to the bottom of the recipe to see our YouTube video demonstrating how to cut the corn off the cob.

Tips:

• This would be a great base for a corn salad with tomatoes, cucumbers, peppers, all diced and tossed in your favorite vinaigrette.

• I’ve tried it with frozen corn. It works in a pinch, but doesn’t achieve the same texture as the fresh corn.

• To avoid kernels being tossed all over your kitchen as you cut it off the cob, cut the corn in a large bowl with a smaller bowl turned upside down in the bowl. Rest the cob on the bottom of the smaller bowl as you cut towards it. The kernels will hit the small bowl and roll into the bottom of the large bowl. Hope that makes sense!

Sautéed Fresh Corn

Recipe from Ina Garten

Serves 8 as a side

PREP 10 minutes

COOK 10 minutes

INGREDIENTS

8 ears corn on the cob

3 tablespoons unsalted butter

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

INSTRUCTIONS

1. Remove the husks and silk from the corn and cut off the kernels as close to the cob as possible. You should have about 7 cups of kernels.

2. Melt the butter in a large, heavy sauté pan over medium-low heat. Add the corn, salt, and pepper and sauté, uncovered, for 8 to 10 minutes, stirring occasionally, until all the starchiness in the corn is gone. Taste for salt and pepper and serve.