Sauteed Fresh Corn

“Boy, this is the best way to have corn. This tastes SO fresh. I ended up making a bigger batch of it the next day and freezing it for this winter. Can’t wait to have this when everyone else is eating that old canned stuff! The only work to it is cutting the corn off the ears, after that it’s a cinch. Thanks Gay! Good!!”

“I used Olathe corn which is very sweet, this dish was almost like a dessert it was SOOO GOOD.Thanks for the heads up on a great cooking method for corn.”

“My husband and I just love corn.Off the cob or on the cob,really doesn’t matter. I have prepared yor sauteed corn and it’s sooooo good. My husband is a retired farmer but we still have a garden and he plants corn ( the name of the corn is “ambrosia”) in three week intervals so we have it for a long time. He enjoys supplying the widows in our small community with fresh corn every year. It really is a hobby to him. BCD”

“Super good and easy.I won’t be making corn on the on again for awhile after trying this.”

“Fantastic! We cut the recipe down to two ears of corn, but I wish we hadn’t. I will buy more corn soon, just to make this. Thanks for sharing!”

“i brought this to a fourth of July party and it was liked by all.So much better than canned or frozen corn.Thanks.”

“Another great example of how delicious fresh produce is!Awesome!!”

“Wonderful.Just like my grandmother used to make.So sweet it tastes like you’ve added sugar – and I do skip the pepper since I prefer the corn flavor to shine.”

“I made this last summer and can’t wait to make it again!I added 3 or 4 chopped green onions.This was a HIT!”

“Loved this corn.It is so easy and great flavor.I cooked a little longer than stated as the rest of the meal was slow.Still was great and full of flavor.”

“This was good and easy to make. I followed the recipe as written other then I used “fresh” corn that I had frozen from last summer. We liked this but didn’t think it seemed “done” after 10 minutes of cooking. Next time I would cook longer.”

“Here’s a tip for cutting the corn off the cob quickly and easily: using an angel food cake pan, rest the tip of the cob in the middle hole and use an electric knife to cut off the kernels.The kernels all end up in the pan and it takes no time at all!”

“I took it off the stove around 10 minutes and the starchiness was still present. I like the flavor but not the texture. Will try it for longer next time. Thanks for posting.”

“Love, love, love this recipe!I think we need a “Quick, Easy, and Delicious Veggies” cookbook, as this recipe was exactly that.Talk about fresh — absolutely fantastic and hands-down, my favorite new recipe of the week!”

“One of those recipes where you have to ask yourself, “Why didn’t I think of this before?”Easy and delicious.Thanks, Gay, for such a simple way to savor corn on the cob without the mess at the table.”

“This is fabulous! After cutting the corn from the cob, I ran the back of the knife over the cob to extract the little hearts and”cream”. I doubt that I will ever boil corn on the cob again. This has the freshest taste and it was from the grocery, not even a farm market, much less from the back yard! Thanks Gay!”

“Wow….fantastic recipe.This takes plain ole corn and raises it to a whole new level.Thank you Gay for posting this easy yet delicious recipe…..Stephanie”

“Never had fresh corn prepared this way.Everyone loved it and will make again.Thanks for sharing.Menu #9281”

“So glad I came across this recipe. With a husband who really hates eating corn off the cob and two kids in braces – this was a great treat. I found some super white corn at the store and cooked it using this method and the whole family went gaga over it. I used salted butter and just cut back a bit on the Kosher salt. Delish!!”