| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 6 to 8 servings |
Ingredients
- 8 to 10 ears of corn on the cob (yellow or white corn)
- 3 tablespoons unsalted butter
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Remove the husks and the silk from the corn and cut the kernels off as close to the husk as possible without removing any of the husk. You should have about 7 cups of kernels.
- Melt the butter in a large, heavy saute pan. Add the corn, salt, and pepper and saute uncovered on medium-low heat for 8 to 10 minutes, stirring occasionally, until all the starchiness in the corn is gone. Taste, for salt and pepper, and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 212 |
| Total Fat | 8 g |
| Saturated Fat | 5 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 5 g |
| Cholesterol | 18 mg |
| Sodium | 269 mg |
| Serving Size | 1 of 8 servings |
| Calories | 212 |
| Total Fat | 8 g |
| Saturated Fat | 5 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 5 g |
| Cholesterol | 18 mg |
| Sodium | 269 mg |
Reviews
The older the corn, the starchier it becomes. When I’ve had corn from the farmer’s market in my fridge for a few days, I make this recipe. As Ina says in the recipe, 8 to 10 minutes over medium low heat cooks off the starch, leaving only sweetness. It’s fantastic.
Fantastic ! ! ! ! ! Best way yet to cook corn.
YUM!!
This was absolutely delicious! No more corn pudding in our future. Simple, quick, beautiful.
This is a simple easy way to enjoy fresh corn, I’m a fan of the shucking method with a bunds pan. I had a lot of expensive dental done last year so this is an answer to my prayers. I find that the fewer the ingredients in a recipe the better.
Great way to cook fresh corn! Easy, too.
Ina always manages to make the simple sublime. Delicious!
This is wonderful! An easy way to get the kernels off the cob is to put the husked corn vertically in the hole of a bundt pan. Slice the kernels off the cob, and all the corn stays in the budt pan,not all over your kitchen countertop!
Gave it 5 stars because it is so simple, fresh and delishish. Probably had 4 cups of fresh corn, 3 tbs of butter was a bit to much. Used salted butter and added salt, was a touch salty. Will make perfectly next time. When we entertain, making corn on the cob takes me away from the party, I like this make ahead method and the corn was just as fresh as eating straight from the cob and nothing got stuck between out teeth
I watched Ina make this one day and I finally got a chance to make it recently. I raved about this to my sister today and told her how simple yet delicious it was…..even my little granddaughter loved it when I made it for her. I don’t think I will eat corn any other way again. Thanks Ina, I enjoy watching your show and I have not made a recipe from you yet that I was disappointed in.