Sauteed Corn with Scallions

My grandfather always had his cooked corn cut off the cob and tossed with salt, pepper, and yummy butter. Can't say as I blame him; it makes dinner much less messy. This reverse on his favorite is a refreshing change, as the kernels are cut off the cob before cooking. The dish is crisp, sweet, savory and takes less than 10 minutes to prepare, from husking to serving.

4 large ears sweet corn, husks and silks removed
2 tablespoons unsalted butter
3/4 cup sliced scallions, green parts only
Freshly ground black pepper 
Cornish sea salt

Using a sharp knife, cut the whole kernels off the cob; you will now have 2 to 3 cups. Melt the butter in a large skillet over high heat and brown it slightly, 1 minute or less. Add the corn, toss to coat it with the butter and cook 3 minutes, tossing often, or until crisp-tender. Add the scallions, and the pepper and sea salt to taste. Stir well and serve.

Recipe and Photograph Copyright Deirdre Davis 2017
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