Created By: Chef Keith Snow
A simple and delicious method of preparing local corn. Sautéing brings out a tasty sweetness and a carmel flavor that makes it very unique. After sautéing, corn is ready to be used in many recipes. This is a great recipe.
Local corn, husked and silks removed
good olive oil
1. In a skillet over medium heat add olive oil and corn.
2. Season with salt and pepper and cook until corn takes on a good brown color, but not burnt. Be sure to stir every few minutes but not too frequently as the corn needs to be in contact with the pan to pick up good color.