Description
Cutting corn off the cob and sautéing it brings out a caramelized sweetness as the natural sugars hit a hot pan.
Instructions
- Working with one ear of corn at a time, stand the ear upright on top of an inverted ramekin inside a large bowl and cut downward from top to bottom with a sharp knife, rotating as you go.
- Heat a pan over medium-high heat and add a knob of butter. Add the corn kernels, red onion or shallot, and thyme. Stir occasionally and cook for about 4 to 5 minutes until the corn is just cooked through and starting to caramelize at the edges. Season well with salt and pepper.