Sauteed Corn

Remove the husks and the silk from the corn and cut the kernels off as close to the husk as possible without removing any of the husk. This can be completed with a sharp knife or with a kernel cutter. (I personally like the kernel cutter because it adds a bit more corn milk to the recipe and gives off a cream corn feel to the recipe).

You should have about 7 cups of kernels with some corn milk. You can also adjust the butter accordingly + or – depending on the amount of kernels rendered.

Melt the butter in a large, heavy saute pan. Add the corn, salt, and pepper and saute uncovered on medium heat for 8 to 10 minutes, stirring occasionally, until almost all the starchiness in the corn is gone, then add salt and pepper. Stir and cook for another few minutes until all the corn milk (starchiness) is gone.

Taste, for salt and pepper, sprinkle with chopped fresh parsley and serve.

The creaminess of the fresh corn comes through and is so good. I forgo any dried herbs as they tend to overpower the corn flavor – just use a bit of the fresh parsley on top.