by 
When you have really sweet, fresh corn on the cob, you don't need much to make it delicious. This Sauteed Corn with Butter keeps things simple, letting the fresh corn shine with just a touch of butter.
Fresh Corn
Our neighbors brought us several ears of corn they just picked from their garden. When you get corn that fresh, you want to keep things simple and let the flavor of the corn come through.
I cut the kernels right off the cob and sautéed them with a bit of butter. The result was absolutely delicious.
This easy corn dish reminds me a bit of Buttered Peas, especially in its simplicity.
Key ingredients
- Fresh Corn - Select ears with bright green, snug-fitting husks and fresh-looking silk. The kernels should feel plump and firm through the husk.
- Butter - Use regular, salted butter.
- Seasoning - All you need is a bit of salt and pepper.
Making sauteed corn
- Remove husk and silk from the ear of corn.
- Cut the corn off the ear. I lay the ear horizontally and cut the kernels off each side.
- Saute corn in a skillet over medium heat with butter.
- Cook for 5-8 minutes until the corn is bright in color, tender, but still has a slight bite. Very fresh corn will cook quicker than older corn.
- Add salt and pepper.
- Place in a serving dish and garnish with freshly chopped parsley and an additional sprinkle of flaky salt.
- Serve right away while hot.
Recipe tips
- Start with fresh corn. The fresher the corn, the sweeter and more tender the kernels will be.
- Don't overcook it. Sauté just until the kernels are heated through and tender with a slight bite. Overcooking can make them less juicy and a bit chewy.
- Cooking time can vary. Very fresh corn cooks quickly, while older corn may take a little longer and not become quite as tender.
- Keep it simple. Fresh, sweet corn has plenty of flavor on its own, so it doesn't need much butter or seasoning.
More summer side dishes with fresh garden veggies
- Tomato Basil Salad
- Oven Roasted Zucchini
- Garlic Green Beans
- Avocado Corn Salad
- Sauteed Sugar Snap Peas
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious vegetable dishes.
Easy Sauteed Corn with Butter
Ingredients
- 4 ears corn (about 4 cups of kernels)
- 2 tablespoons butter
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 1 pinch fresh parsley (garnish, optional)
- 1 pinch flaky sea salt (optional)
Instructions
- Remove husk and silk from the ear of corn.4 ears corn
- Cut the corn off the ear. I lay the ear horizontally and cut the kernels off each side.
- Saute corn in a skillet over medium heat with butter. Cook for 5-8 minutes until the corn is bright in color, tender, but still has a slight bite. Very fresh corn will cook quicker than older corn.2 tablespoons butter
- Add salt and pepper and stir. Place in a serving dish and garnish with freshly chopped parsley and an additional sprinkle of flaky salt.¼ teaspoon salt, ⅛ teaspoon pepper, 1 pinch fresh parsley, 1 pinch flaky sea salt
Notes
- Start with fresh corn. The fresher the corn, the sweeter and more tender the kernels will be.
- Don't overcook it. Sauté just until the kernels are heated through and tender with a slight bite. Overcooking can make them less juicy and a bit chewy.
- Cooking time can vary. Very fresh corn will cook quickly, while older corn may take a little longer and may not become quite as tender.
- Keep it simple. Fresh, sweet corn has plenty of flavor on its own, so it doesn't need much butter or seasoning.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
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