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I have adored corn since I was a little kid. A bowl of these sweet and juicy kernels with a pat of butter take me right back to childhood. Follow this guide on how to saute corn and you’ll love it too.
Corn is simply divine whether you roast, grill, boil, steam, or saute it. Any of those cooking methods will yield juicy, tender, flavorful, lost tooth and braces-friendly corn, but sauteeing often wins out, just for the sheer convenience of it.
Sauteed Corn
Here are the tips that keep in mind when making sauteed corn:
First, shuck or remove the husks off of your corn. This can be done by peeling back the green husks starting at the end with the silks. Remove any of the fine silks when finished.
Second, heat the pan before putting in the oil. Also, it helps to use an oil with a higher smoking point instead of butter. If you want that buttery goodness with a high smoke point, though, you can use ghee.
Third, if you tend the kernels too frequently, they won’t sear. The best-tasting corn has browned and blackened areas on the edges where they develop a crispy char.
How to Saute Corn
Here are the simple step-by-step instructions on how to saute corn:
Prep the corn: Shuck the ears using the method described above. Then slice off the kernels as close to the cob as possible using a sharp knife.
Prep the pan: Get out your largest skillet (with sloping sides) or sauté pan (with vertical walls). For me, this Misen pan is the perfect skillet for sauteeing.Put the pan on a burner set to medium-high heat for 1-2 minutes.
Begin Sautéing: Add oil or ghee to the pan, then the corn. Season well.
Toss Frequently: Many cooks use the pan itself to toss their vegetables when sauteing. But, if you’re risk averse like me, you can use a utensil to stir the corn.
Corn takes a bit longer to saute than most vegetables for two reasons. First, it has a lot of starch. And second, with a pan full of kernels, only the bottom layer is against the hot pan.
Saute the kernels for 8 to 10 minutes, then give them a taste test. They be tender but still have a little pop and they should not taste raw. If not finished, check again in one minute.
Sauteed corn can be prepared in many more ways than corn on the cob. Butter and salt is never a bad choice, but you won’t regret getting adventurous with sauces and spices.
Don’t forget you can tuck these golden nuggets of deliciousness into other recipes like soups, stews, and casseroles. You can even scatter them on top of salads.
There are so many great ways to cook corn! Once you’ve mastered sauteing, you may want to try boiling, grilling, roasting, or even steaming it.
Looking for more corn recipes? This Creamy Corn with Jalapeno will be your new cookout side dish go-to. The sweet pop of fresh corn is enrobed in a rich, creamy cheese and jalapeno sauce and pairs beautifully with just about anything you can cook on your grill from steaks to chicken to pork and beyond!
How to Saute Corn
Ingredients
- 2 tablespoons butter, oil, or ghee
- 6 ears of corn cut of kernels
- ½ tablespoon kosher salt adjust to taste
- ¼ tablespoon pepper adjust to taste
Instructions
- Warm a large skillet over medium-high heat for 1-2 minutes.
- Melt the butter, oil, or ghee in the skillet and add the corn. Cook for about 10 minutes, stirring frequently until the corn is tender.
- Taste the corn and add salt and pepper as desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
