A fresh, sweet, satisfying, easy summer side dish recipe of fresh sautéed corn with scallions.
- 6 ears of corn, husked, kernels cut off the cobs (about 3 cups of corn kernels)
- 1 tablespoon of sweet butter
- 1/2 small yellow onion, finely chopped
- 5-6 scallions, root ends snipped off, sliced thinly crosswise
- Kosher salt or flaky sea salt
- Freshly ground black pepper
- Heat butter in a skillet over medium-low heat. Sauté the onion for a few minutes, until translucent.
- Add the corn, scallions, 1/4 teaspoon salt and several twists of pepper. Turn the heat up to medium and sauté, tossing and stirring, for 3 minutes or so, until the corn is lightly cooked but still crisp and juicy. Season with additional salt and pepper, to taste. Serve immediately.
Make this with frozen corn: To make this dish with frozen corn, use 3 cups (15 ounces) of frozen corn, defrosted.
- Prep Time: 10 min
- Cook Time: 6 min
- Category: side dish
- Method: Sauté
- Cuisine: American
Keywords: fresh corn, sautéed corn off the cob, corn with onions and scallions