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Sautéed Fresh Corn

  • SERVINGS: 8
  • BASIC-EASY
  • FAST
  • VEGETARIAN
  1. 3 tablespoons unsalted butter
  2. 7 cups fresh corn kernels (from 10 medium ears)
  3. Kosher salt and freshly ground pepper
  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.