Heather says:
I was browsing through some of my hometown blogs and stumbled upon this entry at A Yankee in a Southern Kitchen. It was the perfect use for the abundance of Silver Queen corn I picked up the other day. Don’t be fooled by this absurdly simple recipe, it tastes of summer.
Ingredients:
- 5 ears of corn, shucked and cut from the cob
- 3 TBSP butter
- salt and pepper to taste
Directions:
Heat the butter in a heavy skillet over medium heat.
Add the kernels and cook until heated through, approximately 5 – 7 minutes. Salt and pepper to taste.
Ridiculously simple, but oh so good.
Enjoy!
P.S. If you have a moment check out this week’s Festival of Frugality.
{ 5 comments… read them below or add one }
Heather, I am so glad you tried this recipe and loved it! It is one of my favorite ways to use corn. Thanks for coming by, you are missed on the lowcountry blog.
I love this.
Simply divine!
Crazy question: Do you boil the corn first or not? I’d LOVE to try this, sounds yummy!
Ok, I keep coming back to look at this and now I’m going to have to try it. I love corn. I love butter. Enough said.
As a great way to add the 'extra touch' to this simple dish, add 1/4 cup milk or cream (for richness) and 1-2 Tablespoons of honey. You can also cook it quite a bit longer to reduce the cream and caramelize the sugar in the corn (and honey).