I have adored corn since I was a little kid. Those 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.
Roasting, grilling, boiling, steaming, sauteing, all of these cooking methods work to produce warm, juicy sweet kernels of corn. Corn is simply divine no matter how you cook it. Sauteeing often wins out, just for the sheer convenience of it.
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.
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 microwave method detailed 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 butter and corn to the pan. 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 should have no starchiness and be tender. 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, here.
How to Saute Corn
- 2 tablespoons butter
- 6 ears of corn cut of kernels
- ½ tablespoon kosher salt adjust to taste
- ¼ tablespoon pepper adjust to taste
- Warm a large skillet over medium-high heat for 1-2 minutes.
- Melt the butter 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.