Equipment
Sharp knife
Large bowl
Frying pan
or Cast iron skillet
Spatula
Ingredients
4 servings
Main
- 8 corn, on the cob
- 45 g unsalted butter
- 1 g salt
- ½ g black pepper, freshly ground
Nutrition (per serving)
236
Calories
6g
Protein
34g
Carbs
12g
Fat
4g
Fiber
11g
Sugar
125mg
Sodium
Method
01
Using a sharp knife, cut the corn kernels away from the cobs and collect them in a large bowl.
02
Place the frying pan over medium heat (160°C/320°F) and melt the butter.
03
Add the corn kernels to the pan with the melted butter.
04
Season the corn with salt and freshly ground pepper.
05
Cook the corn for 3 minutes, stirring frequently with a spatula until the kernels are tender.
3mLook for: Kernels appear bright yellow and slightly glossyFeel: Kernels are tender but still have a slight snap
06
Transfer the corn to a serving dish and serve immediately.
Chef's Notes
- For optimal flavor and texture, use the freshest corn possible. Look for bright green husks and plump, milky kernels.
- Don't overcrowd the pan. If you're doubling or tripling the recipe, sauté the corn in batches to ensure it browns rather than steams.
- Consider adding a pinch of sugar to enhance the corn's natural sweetness, or a tablespoon of heavy cream at the end for a richer finish.
- Taste and adjust seasoning at the very end of cooking, as the butter and corn's natural sugars can concentrate.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 3 months — Kernels may lose some crispness after thawing.
Reheating: Sauté briefly in a pan over medium heat or microwave until warm.
