Sauteed corn is a great alternative to corn on the cob or canned corn (I think Melissa’s heart just skipped a beat on the thought of that one). It really is not hard to make and is a great compliment to any nice piece of protein!
Level of Difficulty: Easy
Time Required: 25 minutes
4 ears of corn (or one ear per person)
2 Tbsp. butter
1 tsp. sugar
salt and pepper to taste
Special Equipment and Other Items Needed:
Cast Iron Skillet (or other skillet)
Preparing Sauteed Corn:
Cut the kernels off of the cob into a bowl. Make sure you go back and scrape the milky liquid into the bowl as well. Melt butter in skillet over medium-high heat. Add corn and sauté for 10 minutes, or until the mixture is thickened. Stir in sugar, salt and pepper.
You have to be patient and get the milky liquid from the corn.
Leftover sauteed corn is great on a salad or in vegetable soup!