Sauteed Corn

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. 

Skillet Corn

Important Tips:

You have to be patient and get the milky liquid from the corn. 

Got Leftovers?:

Leftover sauteed corn is great on a salad or in vegetable soup!

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