Sautéed Fresh Corn

  • Servings: 8

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  • 3 tablespoons unsalted butter
  • 7 cups fresh corn kernels (from 10 medium ears)
  • Kosher salt and freshly ground pepper

How to make this recipe

  1. Melt the butter in a large enameled cast-iron casserole. Add the corn, season with salt and pepper and cook over moderately low heat, stirring, until tender, about 10 minutes. Serve hot.

Contributed By Published May 2000

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