Ingredients:
6 ears corn
2 1/2 tablespoons unsalted butter
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Directions:
Remove the husks and silk from the corn.
Holding the cob straight up on the cutting board cut off the kernels and close as possible to the cob.
You should have about 5 cups of kernels.
Melt the butter in a large saute pan over medium low.
Add the corn, salt and pepper and saute uncovered for 8 to 10 minutes stirring occasionally until the starchiness is gone.
Servings: 4-6
Time preparation: 3 min.
Time total: 13 min.