Ingredients
4 ears fresh corn, shucked and kernels removed (about 3 cups)
2 tablespoons unsalted butter
2 tablespoons fresh basil, finely chopped (or parsley, chives, cilantro)
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
Step 1: Shuck the corn and remove all silk. Stand each ear upright in a large bowl and carefully slice downwards with a sharp knife to remove the kernels. Collect about 3 cups of kernels.
Step 2: Finely chop your fresh herbs and measure out the salt and pepper. Have all your ingredients ready.
Step 3: Heat a large skillet (cast iron works best) over medium-high heat. Add the butter and let it melt until slightly foamy.
Step 4: Add the corn kernels to the hot skillet. Sauté for 5-7 minutes, stirring occasionally, until some of the kernels are lightly browned and tender-crisp.
Step 5: Remove the skillet from the heat. Stir in the fresh chopped herbs, salt, and freshly ground black pepper.
Step 6: Taste and adjust seasonings as needed. Serve immediately as a delicious side dish.
Notes
For an extra layer of flavor, add a pinch of smoked paprika or a teaspoon of minced garlic when you add the butter. If you prefer a creamier texture, stir in a tablespoon or two of heavy cream at the very end.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Side Dishes
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 8 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2.7 g
- Trans Fat: 0.3 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 20 mg
Keywords: fresh corn recipes, skillet corn, summer corn, corn side dish, easy corn recipe, herbed corn, sweet corn, seasonal recipe
