Summer corn is one of the greatest flavors. You can add it to pastas, quesadillas, casseroles or eat it plain. This is the simplest way to cook it although I do know people who eat it raw off the cob, die hards! You can keep your corn in the fridge for a few days before cooking it, but as most vegetables it is best to use it the day you buy it. If you are lucky enough to live near a farm that grows it you can have your corn the day it is picked, nothing like it!

Chef’s Knife
Large Bowl
Large Sauté Pan
Wooden Spoon (or your favorite tool for sautéing)

6 Pieces of Corn
2T Butter (vegetable oil to make it vegan)
Salt and Pepper to taste

1. Cut the corn off the cob into a large bowl. Scrape the corn milk out with the back of your knife into the bowl. This will make the dish creamy without adding any cream.
2. In the sauté pan heat the butter over medium heat then add the corn/corn milk and sauté few minutes until tender.
3. Season to taste with salt and pepper.

You can make easy to eat elote (Mexican street food that is on the cob) by sautéing the corn past this recipe until it gets some color and then add some crema/or mayo with chili powder, cayenne and your favorite crumbled cheese.

You can also add spices, vinegar or sugar if you want to play with the flavor. If you are not sure what you want to add this is a great oppportunity to play with flavors by pulling out a few tablespoons at a time in a small bowl and season with anything you can imagine to see if it will work before adding to the whole batch. Play with your food!

Enjoy and let me know if you come up with any great additions.

About Julie Parkis

About Julie Parkis

Mom, MBA, Yogi, CIA grad and food enthusiast looking to share knowledge of food/cooking and general wellness information.

I am happiest in the kitchen with people who love food as much as I do!



  1. Pasta with Eggplant and Cherry Tomatoes | Home Away Cafe - […] next day I had a bit leftover and I added some of my leftover sautéed corn– amazing second […]

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