serves 6 to 8
This recipe comes from Ina Garten’s Barefoot Contessa Parties! Corn on the cob is so good when it’s in season locally, that it’s hard to imagine how any other preparation could justify deviating from just boiling it in hot water for 3 minutes. But this is wicked good, as we say in Boston. It also is a way for kids to enjoy corn when they are missing a few teeth and/or have braces.
This recipe is good as is, but I have been know to add things to it, like jalapeños and/or bacon.
Ingredients
- 8 ears of corn on the cob, husks and silks removed
- 3 TBL unsalted butter (I frequently use regular and I typically just add the whole ½ stick, which is 4 TBL)
- 1 tsp Kosher solat
- ¼ tsp freshly ground black pepper
Instructions
- Cut off the kernels as close to the cob as possible
- Melt the butter in a large heavy sauté pan over medium-low heat
- Add the corn, salt and pepper and sauté, uncovered for 8 to 10 minutes, stirring occasionally, until all the starchiness in the corn is gone
- Taste for salt and pepper and serve