Ingredients

• 10 ears of corn
• ¼ cup salted butter
• 6 tablespoons salted butter
• 1 ½ teaspoons kosher salt
• 1 teaspoon fresh cracked black pepper

Instructions

1. Shuck the corn and cut the kernels off the cob.
2. In a large cast-iron skillet, melt the butter over medium heat.
3. Add the corn, salt, and pepper to the skillet and stir well to combine.
4. Cook, stirring occasionally, for about 8-10 minutes until the corn is tender and starts to brown. Be sure to scrape the bottom of the pan to release any bits that may have stuck.
5. Taste and adjust the seasoning if needed. Serve immediately.

• For extra flavor, you can sauté 1 cup of chopped onions in the butter first and cook until softened (about 8-10 minutes), then continue with the recipe.
• The corn can be reheated in a skillet or microwave until warmed through.
• Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.

Nutrition

Calories: 120 kcal | Carbohydrates: 14g | Protein: 3g | Fat: 7g | Saturated Fat: 4g
Cholesterol: 20mg | Sodium: 336mg | Potassium: 300mg | Fiber: 2g | Sugar: 5g
Vitamin A: 180 IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 1mg