Sauteed corn

Doesn't that sound better than "fried" corn? My mother was from the south and there were few things she didn't fry. However, unless she was making succotash, she boiled the corn on the cob... but it is still in my genes... frying that is.

I am a self admitted corn snob. I won't buy corn cobs at the grocery store (unless they were flash frozen by Green Giant). I mean, really, I don't know where that corn came from. It wasn't grown on my beloved local soil (which also grows the best tomatoes... believe me). Picked this morning fresh is also preferred.

We were gifted with corn recently, soon after seeing corn fixed this way on a cooking show. It is absolutely delicious and my preferred way to cooking corn now.

Just cut the raw corn off the cob (carefully as the knife can slip) as close to the cob as you can. Heat a heavy skillet and then add as much butter as your waistline and checkbook can handle. Pour the corn into the skillet and salt & pepper to taste. Turn the heat down and saute about fifteen minutes on low to medium... see what works best for your skillet.

You'll need to keep an eye on it and stir from time to time to keep it from scorching. When done, pour into a bowl and serve immediately. This recipe was a huge hit in our house. It brings out that rich corn taste. Yum...