Ingredients:

• 10 ears of fresh corn
• ¼ cup plus 2 tablespoons salted butter
• 1½ teaspoons kosher salt
• 1 teaspoon freshly cracked black pepper

Instructions:

1. Prepare the corn:
   Shuck the corn and cut the kernels off the cob. Set aside.
2. Heat the skillet:
   In a large cast iron skillet over medium heat, melt the butter. 
3. Cook the corn:
   Add the corn kernels to the skillet, followed by the salt and black pepper. Stir to combine.
4. Sauté:
   Cook the corn, stirring occasionally, for about 8–10 minutes or until it’s cooked through and starts to brown. Scrape the bottom of the pan occasionally to lift any flavorful bits that may stick.
5. Finish and serve:
   Taste and adjust seasoning if needed. Serve hot.

• Onion: Add 1 cup of chopped onion to the melted butter and cook until softened (about 8–10 minutes) before adding the corn.

• Refrigerator: Store leftovers in an airtight container for up to 5 days.
• Freezer: Freeze for up to 3 months.
• Reheating: Warm in a skillet or microwave until heated through.

• Browning the corn adds flavor, but you can cook it to your preferred doneness.
• This recipe works best in a cast iron skillet for that signature fried flavor.

Nutrition

Calories: 120kcal | Carbohydrates: 14g | Protein: 3g | Fat: 7g | Sodium: 336mg | Fiber: 2g | Sugar: 5g