Easy Sauteed Corn with Butter

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Fresh corn cut from the cob and sautéed in butter for a simple and delicious summer side dish.

Course Vegetable

Cuisine American

Prep Time 10

Cook Time 5

Total Time 15

Servings people

Calories 34kcal

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

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.