"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sauteed Fresh Corn Recipe

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This recipe for Sauteed Fresh Corn, by , is from David Lytle Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, April 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
8 ears corn on the cob
3 tbsp unsalted butter
1 tsp kosher salt
1/4 tsp freshly ground pepper

Directions:
Directions:
Remove the jusks and silk from the corn and cut off the kernels as close to the cob as possible. You should have about 7 cups of kernels.

Melt the butter in a large, heavy saute pan over medium-low heat. add the corn, salt, and pepper and saute, uncovered, for 8 to 10 minutes, stirring occasionally, until all the starchiness in the corn is gone. Taste for salt and pepper and serve.

Number Of Servings:
Number Of Servings:
6 to 8

 

 

 

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