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.
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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