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.
- 5 ears of corn, shucked and cut from the cob
- 3 TBSP butter
- salt and pepper to taste
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.
P.S. If you have a moment check out this week’s Festival of Frugality.