Equipment
Ingredients
Main
- 8 corn, on the cob
- 45 g unsalted butter
- 1 g salt
- ½ g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 236 kcal
- Protein
- 6 g
- Carbohydrates
- 34 g
- Fat
- 12 g
- Fiber
- 4 g
- Sugar
- 11 g
- Sodium
- 125 mg
- Saturated Fat
- 6 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 24 mg
- Potassium
- 490 mg
- Calcium
- 7 mg
- Iron
- 0.9 mg
- Magnesium
- 67 mg
- Phosphorus
- 163 mg
- Zinc
- 0.8 mg
- Vitamin A
- 93 mcg
- Vitamin C
- 12 mg
- Vitamin E
- 0.4 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.27 mg
- Riboflavin
- 0.11 mg
- Niacin
- 3.2 mg
- Folate
- 76 mcg
- Water
- 139 g
Sources: USDA FoodData Central
Method
Using a sharp knife, cut the corn kernels away from the cobs and collect them in a large bowl.
Place the frying pan over medium heat (160°C/320°F) and melt the butter.
Add the corn kernels to the pan with the melted butter.
Season the corn with salt and freshly ground pepper.
Cook the corn for 3 minutes, stirring frequently with a spatula until the kernels are tender.
Transfer the corn to a serving dish and serve immediately.
Chef's Notes
- For optimal flavor and texture, use the freshest corn possible. Look for bright green husks and plump, milky kernels.
- Don't overcrowd the pan. If you're doubling or tripling the recipe, sauté the corn in batches to ensure it browns rather than steams.
- Consider adding a pinch of sugar to enhance the corn's natural sweetness, or a tablespoon of heavy cream at the end for a richer finish.
- Taste and adjust seasoning at the very end of cooking, as the butter and corn's natural sugars can concentrate.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 3 months — Kernels may lose some crispness after thawing.
Reheating: Sauté briefly in a pan over medium heat or microwave until warm.
Troubleshooting
Corn kernels are tough or chewy
Cause: The corn was overcooked or the corn used was overripe and starchy.
Fix: Cannot be fixed
Prevention: Sauté for no more than 3-4 minutes and use fresh, young corn.
Cultural Context
Sautéed corn is a quintessential American side dish, particularly popular during the summer months when corn is in season. It's a simple yet delicious way to enjoy the natural sweetness of fresh corn, often served at barbecues, picnics, and family dinners.
