Villa Sentieri

Fresh Corn Sautéed in Butter

This is an elegant way to serve fresh corn that preserves all of its peak-of-season goodness. You can make it extra-rich by adding a few tablespoons of heavy cream and stirring to incorporate just before removing the corn from the heat, if you would like. You can also change up the flavor profile by adding a finely diced jalapeno pepper at the beginning, as Jim Nutter often does. A pinch of sugar sometimes helps to improve the flavor if the corn is not farm-stand fresh. Some Southern cooks might cook this longer but since really fresh corn tastes good raw, long cooking is not necessary.

CourseSides, Vegetables
CuisineAmerican

Servings	Prep Time
6-8people	15minutes

Cook Time

10minutes

Servings	Prep Time
6-8people	15minutes

Cook Time

10minutes

Ingredients

6 ears of corn
5tablespoons butter
saltto taste
black pepperfreshly ground, to taste

Instructions

Cut the corn kernels off the cobs.
Scrape the cobs with a knife to release any juice.
Put the corn and butter in a heavy-bottomed sauté pan.
Season with salt and pepper to taste.
Heat gently to warm the corn and butter.
Cook on medium for approximately 3-5 minutes after the butter melts and the corn “starts dancing” in the butter, stirring frequently. Do not brown the corn or butter.
The finished dish: Corn Fried in Butter.

Recipe Notes