Raymond Sokolov

Corn Sautéed with Onions

Preparation info
  • Serves

    3 to 4

    • Difficulty

      Easy

Appears in
A Canon of Vegetables
A Canon of Vegetables

By Raymond Sokolov

Published 2007

  • About

By mid-August, when you tire of corn on the cob, sautéing corn kernels is the best way to go on eating corn without coming down with a case of Kornschmerz. Cooking the kernels changes them in a subtle way. And if you have found a cup or two of chanterelles in the woods, throw them into the skillet, too.

Ingredients

  • 6 ears corn, shucked
  • 3 tablespoons butter
  • 2 garlic clo

Method

  1. Strip the kernels off the ears of corn. The simplest way to do this is to stand the ears on end and slice off the kernels, working from top to bottom. Collect the kernels in a bowl and reserve.
  2. Melt the butter in a large skillet over medium heat. When the foam subsides, toss in the garlic and cook until the pieces just begin to color. Add the onions right away,