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The Recipe
Serves 6-8.
8 ears corn on the cob
3 tablespoons butter
1 teaspoon kosher salt
black pepper to taste
Remove the husks from the corn, and cut off the kernels as close to the cob as possible. Melt the butter in a large sauté pan over medium to low heat. Add the corn, salt, and pepper, and sauté the mixture uncovered for 8-10 minutes, stirring occasionally.
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