What you need: measuring spoons/cups, large sauté pan, chef’s knife, cutting board
- 6 ears of corn (about 4 cups of kernels)
- 2 tbs salted butter
- salt & pepper
Cut the kernels off the cob and set aside. Melt 2 tbs of butter in a large sauté pan. Add in the corn and stir occasionally until the corn is cooked (about 10 – 12 minutes). Season generously with salt and pepper.
To Serve: This side dish works great with most things, but is really wonderful with a New England style lobster dinner. The vibrant red of the cooked lobster against the beautiful yellow of the corn is gorgeous. Also, having the corn off the cob makes this dish a little more elegant and dinner party friendly.