how to cook corn off the cob

This will be your new go-to fresh corn recipe. You'll love the creaminess of this flavorful corn and will get showered with compliments by everyone who eats it.

Best Sauteed Fresh Corn Recipe -- On RachelCooks.com

Corn on the cob — delicious, yes.

Tidy, neat, and perfect for dinner parties? Not so much. Unless we're talking about an outdoor bbq with your closest friends and family. Because goodness knows you don't want to take a bite of your corn and squirt your boss' wife in the eye with corn juice. Umm, no. Not ideal.

Best Sauteed Fresh Corn Recipe -- On RachelCooks.com

This brings us to my favorite way to prepare corn. It's not fancy but corn doesn't need fancy. Good summer corn shines bright on its own. Sweet and the perfect balance of creamy and crispy. All this corn needs is a good helping of salt, pepper, and butter. Throw in a few fresh herbs for bonus points. I'd recommend chives or flat-leaf parsley but you can do whatever your heart desires.

The only hard part of this recipe (and it isn't really even that hard, just a little time consuming) is slicing the kernels off of the cob. I use the bowl method. One big, wide bowl with a smaller bowl turned upside down inside of it. Place one end of the ear of corn on top of smaller bowl and use a sharp knife to cut off the kernels. They'll fall into the big bowl. Turn the corn cob until all the kernels are cut off. Here's a video if you're unsure of how to do it.

Best Sauteed Fresh Corn Recipe -- On RachelCooks.com

Then you sauté the kernels with butter, salt and pepper. But I think I already mentioned that. This is nearly the only way we eat corn because we love it so much.

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

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This will be your new go-to fresh corn recipe. You'll love the creaminess of this flavorful corn and will get showered with compliments by everyone who eats it.

▢ 6 ears of fresh corn, kernels cut from the cob
▢ 2 tablespoons unsalted butter
▢ salt and pepper to taste

In a large sauté pan over medium heat, melt butter. Add corn, salt and pepper. Cook for 12-15 minutes, stirring frequently until corn is tender.

Serving: 1 g , Calories: 110 kcal , Carbohydrates: 17 g , Protein: 3 g , Fat: 5 g , Saturated Fat: 3 g , Polyunsaturated Fat: 2 g , Cholesterol: 10 mg , Sodium: 51 mg , Fiber: 2 g , Sugar: 4 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

Verdict: I've made this so many times I cannot even count them.

Husband's take: He loves corn this way too.

Changes I would make: None!

Difficulty: Easy!

Looking for other great summer side dishes? Try southwestern stuffed mini peppers, savory corn cakes, roasted radishes or pesto and cheese stuffed zucchini.