Sunday, July 4, 2010

Simply Sauteed Corn OFF the Cob

If you know anything about New Jersey, you know it's The Garden State. And one of the BEST things about living in The Garden State is being able to enjoy the fresh sweet corn on the cob that grows locally every summer. It just wouldn't be the 4th of July without it!
 Ok, so, as much as I love to eat Corn on the Cob, I'm thinking maybe there are some people who find it difficult to eat it this way. So why not just saute it? Simple, right? There's really no comparison between fresh corn and canned or frozen, so lets seize the opportunity to have fresh corn while it's still in season!
Oh, and here's a little twist for you....for a little variation, try adding the garlic. I know many people don't usually add garlic to fresh corn, but seriously, give it a try!

fresh corn on the cob
freshly cracked black pepper
kosher salt
pinch sugar
sliced fresh garlic, (optional)

 Using a large sharp knife, slice the corn off the cob. In a large skillet, melt butter. Add the corn and seasonings. Saute until the corn is tender. That's all there is to it!

  Garlic variation:
After you melt the butter over low heat, add the sliced garlic. Let it cook SLOWLY until it softens and becomes nice and mild, being careful not to burn it. Then go ahead and add the corn and saute until it's tender. The sweetness of the corn still comes through, but the garlic just adds another delicious layer!

There are purposely no amounts listed. It's all really just a matter of preference, and it clearly depends on how many ears of corn you're cooking. Some people like a lot of butter, others like a lot of black pepper. Season it to your own taste! If you like a lot, add a lot!
For more tips about cooking with corn on the cob, be sure to watch my video How to Prepare Corn on the Cob. Great then!

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