Fresh corn on the cob is a wonderful, fresh treat at this time of the year, but some of us have trouble eating the corn from the cob. For those so afflicted, try making sautéed fresh corn for them. The flavor is as good as corn-on-the-cob, perhaps better because the flavor of the butter goes all the way through the corn. Try it and see. Note: cutting corn from the cob is a messy job, with sweet, sticky corn flying around, so it is best accomplished outside, with a hose nearby for clean-up later.
8-10 Ears Corn-on-the-Cob (Yellow or White)
3 Tablespoons Unsalted Butter
1 Teaspoon Kosher Salt
¼ Teaspoon Freshly Ground Black Pepper
Remove the husks and the silk from the corn, and use a sharp knife to cut the kernels off as close to the husk as possible without removing any of the husk. Should yield about 7 cups of kernels. Melt the butter in a large, heavy sauté pan. Add the corn, salt and pepper and saute uncovered on medium-low heat for 8 to 10 minutes, stirring occasionally, until all starchiness in the corn is gone. Taste, and adjust for salt and pepper, if needed.