deglazing.com

I wouldn’t really call this one a recipe, but more a method for cooking your corn.  I love Ina Garten and I think she hits the nail on the head with this one.  I found cooking corn with this method brings out its best flavor.  I cook my corn like this all the time.  It really is delicious.  And like with any recipe, feel free to experiment with flavorings. 

So, here it is Ina’s Sauteed Fresh Corn:

8 to 10 ears of corn on the cob (yellow or white corn)
3 tablespoons unsalted butter
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Remove the husks and the silk from the corn and cut the kernels off as close to the husk as possible without removing any of the husk. You should have about 7 cups of kernels.

Now as Ina would say, how easy was that?