Another southern preparation, here using Munson Farms corn of course.
- 4 ears corn
- 2 tablespoons butter
- salt and black pepper
Slice the corn lengthwise from the cob into a bowl, then scrape the cob with the edge of the knife to catch any remaining liquid. Sauté the corn in butter, stirring often, about 15 minutes. Season with salt and lots of black pepper.
Like any true southern dish this was classically prepared with bacon drippings, caveat emptor.