Corn off the cob, sautéed in butter olive oil and seasoned with salt and pepper is just as yummy as traditional corn on the cob.
There are a surprising number of ways to cut the kernels off the cob. Since a few kernels inevitably land on the floor, some methods recommend using a bundt pan or bowl to collect them. In my one-butt kitchen, I’d rather pick a couple of stray pieces off the floor than mess up additional dishes.
Using a sharp knife, cut the kernels off the cob, starting at the top and cutting downward. Don’t worry about cutting into the cob too deep. Your knife will stop if it’s too deep.
If you are in the Colorado Springs area, you can shop in person at the Venice Olive Oil, which is located at 5214 N. Nevada Ave, Suite 130, in Colorado Springs. To order online, go to Venice Olive Oil. Boutique olive oil stores can be found in many cities. Check out one in your neck of the woods.
Other recipes using flavored olive oils and balsamic vinegars are available in this blog at Venice Olive Oil Veggies.
Active time: 5 Total time: 10
Specialized One-Butt Kitchen Utensils
- Nothing special for this one
- 2 ears of corn, kernels removed
- Butter olive oil, enough to lightly cover corn, probably 2 or 3 tablespoons
- salt and pepper to taste
Place the corn upright on a cutting board. Using a sharp knife, cut the kernels off the cob, starting at the top and cutting downward.
Pour olive oil into skillet over medium heat. Add corn and stir until lightly coated. Add salt and pepper to taste. Cook for a few minutes, stirring occasionally. Corn is done as soon as it warms up.