The Best Way to Cook the Most Delicious Corn

Be sure your pan is hot before you add the corn.

I always say that you use all of your five senses when you cook.

In this case want to use sound when you are sautéing.  

You want to hear the pan sizzle and make noise when

 you put the corn in.  

This is one of my simplest recipes and it is all technique.  I first shared it on my friend, Hollye's Blog, The Silver Pen.   This is a recipe that will make someone's eyes light up as they explain how amazing it is.   They can't get over how good it tastes.  This is the secret key to making corn extra delicious.  I know when something tastes that good they think it must be hard or complicated or has some special seasoning.  It is truly a simple recipe with only three ingredients.  That's it!


There are three techniques that make vegetables (and other things as well) taste the best.  Oven roasting, grilling or sautéing over high heat.  It seems so basic but if you were taught that the way to cook things such as beets, shrimp, lobster or corn was by boiling them you might not even question or think there could be another way.  That is how it is with many things in life, but most especially cooking.  We're taught "the way" to make something and we most often stick with the first way we were taught, not even realizing there is another option.

But there is another way.  And this other way is so simple yet it makes a major difference.  The heat brings out the sweetness of the corn and makes it taste amazing.  I do have a recipe for Creamed Corn that I also love but this simple method below is so sweet and delicious that cream isn't even necessary.

And of course use the freshest summer corn you can find!



THE BEST WAY TO COOK THE MOST DELICIOUS CORN
Serves 4-6

4 ears of fresh summer corn (white or yellow, whichever you prefer)
2 tablespoon olive oil
1/2 teaspoon of kosher salt


Cut the kernels off of the corn cob.

In the largest skillet you have, place it on high heat and add the grapeseed oil when the pan is hot.  Turn the heat to medium high and add the corn.

Saute for about four minutes, stirring or tossing the corn occasionally while it is cooking.

Sprinkle with salt while cooking.

Serve and enjoy.

Note:  this is the corn recipe I use when I'm making corn as a side dish for dinner.  I also use this recipe when I'm making a corn salad.  For those of you who usually make your corn salads with raw corn, try switching to this cooked version.  

Cutting the kernels off the cob.  I prefer using a sharp chef's knife 

for almost everything.  I know some people prefer a pairing knife 

while balancing the corn in a bowl. 

This is another recipe I worked on in Hollye's kitchen (author of

The Silver Pen blog)  Beautiful photography by Blue Caleel