Pan-fried sweet corn with butter, salt and pepper
Pan-fried sweet corn with butter, salt, and pepper is a quick and easy side dish that enhances the corn's natural sweetness. This simple recipe features tender, golden kernels sautéed in butter for a flavorful complement to any meal.
Cook time 10 min
Prep time 5 min
Ingredients:
1 cob sweet corn1 tbsp butter
1 dash salt
1 dash black pepper
Pan-fried sweet corn with butter, salt, and pepper is a simple yet delicious side dish that brings out the natural sweetness of the corn. This quick and easy recipe requires just a few ingredients and minimal preparation, making it perfect for a weekday meal or a summer barbecue.
Instructions:
- Start by removing the husk and silk from the cob of sweet corn.
- Using a sharp knife, carefully cut the kernels off the cob. To do this safely, place the cob on its end inside a large bowl, and slice downward to catch the kernels.
- Place a medium-sized pan or skillet on medium heat.
- Add 1 tablespoon of butter to the pan.
- Allow the butter to melt completely and start to sizzle slightly, ensuring it does not burn.
- Once the butter is melted and bubbly, add the corn kernels to the pan.
- Spread the kernels out into an even layer using a spatula or wooden spoon.
- Add a dash of salt and a dash of black pepper to the corn. Adjust seasoning to taste if necessary.
- Stir the corn kernels so they get evenly coated with the butter, salt, and pepper.
- Continue to cook the corn, stirring occasionally, for about 5-7 minutes, or until the kernels are tender and develop a light golden brown color. This will also enhance their natural sweetness.
- Once done, remove the pan from heat.
- Transfer the pan-fried sweet corn to a serving dish.
- Serve hot and enjoy as a delicious side dish or a snack.
With just a few simple ingredients and minimal effort, pan-fried sweet corn with butter, salt, and pepper is a versatile and tasty addition to any meal. This quick dish highlights the natural sweetness of corn and is sure to become a favorite in your cooking repertoire.
Pan-fried sweet corn with butter, salt and pepper FAQ:
You should sauté the corn for about 5-7 minutes until the kernels are tender and develop a light golden brown color.
Use fresh sweet corn for optimal sweetness and flavor. You can also use frozen sweet corn as a substitute, but the cooking time may vary.
Yes, you can store leftover pan-fried corn in an airtight container in the refrigerator for up to 3 days. Reheat it in a skillet or microwave before serving.
You can substitute butter with olive oil or another type of cooking oil if you prefer a dairy-free option or want to reduce saturated fat.
The corn is done when the kernels are tender and have a light golden color. Taste a few kernels to ensure they are cooked to your liking.
Cooking Tips:
- Choose fresh, juicy corn for the best results. You can also use frozen corn kernels if fresh corn is out of season.
- Make sure the pan is hot enough before adding the corn to achieve a nice sear and caramelization.
- Feel free to add other seasonings or herbs such as garlic powder, paprika, or fresh chopped parsley to enhance the flavor.
- For a more complex flavor, consider adding a squeeze of lime juice or a sprinkle of grated Parmesan cheese just before serving.
Nutrition Facts
1 ServingsCalories 230kcal
Protein 4.81g
Carbohydrates 27g
Fiber 2.89g
Sugar 9g
Fat 14g
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