We had a wonderful dinner party last week where I served my trusty grilled vegetables and my sauteed corn. I make these all summer long and can do it blindfolded at this point but my guests went nuts for the corn so here is this embarrassingly simple recipe. I also experimented with an Ina Garten recipe from her BAREFOOT IN PARIS cookbook, Chicken with Forty Cloves of Garlic which is a great recipe for entertaining because you make it the day before and then just reheat.
FRESH SAUTEED CORN
Serves 2
Every summer we look forward
to going to the farm stand for fresh corn.
My husband could eat it every night of the week if I let him. He shucks it for me and cuts it off the stalk. (I know I’m spoiled)!
4 ears fresh corn on the cob*
2 tablespoons salted butter
Pinch of kosher salt
Fresh ground pepper
Using a wrought iron or dark
coated pan (I bought some Starfrit pans which are fantastic).
Shuck your corn and cut the
kernels from each right into your pan.
Add your butter and sauté for
approximately 10 to 15 minutes stirring often.
Use a wooden spoon so you don’t scratch your pan.
You want to scrape up brown bits
that happen when the butter and sugar from the corn begin to almost caramelize.
Add kosher salt and fresh
ground pepper to taste.
*Obviously if you are having
more people adjust the numbers here. I
serve this for guests and I usually estimate 1 or 2 ears per guest.
No comments:
Post a Comment