Fresh, chopped herbs, such as chives or parsley (optional)
Instructions
Shuck the corn, removing husks and silk. Rinse and cut off the kernels from the cob.
Melt the butter over medium-high heat in a large skillet. Add the corn and sauté, stirring frequently for even cooking, about 6 to 7 minutes. Taste for doneness; the corn should be cooked, but not mushy.
When done, turn off the heat and stir in the salt and pepper. Serve with a sprinkle of fresh herbs.
