Buttery Sautéed Skillet Corn

• servings: 4 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

4 ears fresh corn (see Note 1)

2 tbsp unsalted butter

1 tbsp olive oil

½ tsp kosher salt (divided)

½ tsp ground pepper

2 tbsp chopped basil

Directions

Slice the corn from the cobs. You’ll have about 4 heaping cups.

Heat a 12” skillet over medium high heat. Add the butter and heat until it melts then foams. Add the olive oil and heat for 30 seconds.

Add the corn and a pinch of salt, toss to coat in the fat, then saute undisturbed for 4 minutes, or until lightly charred. Toss, then sautee 4 minutes more. Taste the corn for texture – if it's not quite cooked through, saute undisturbed for 2-3 minutes more, or until charred to preference and tender.

Season with the remaining salt, pepper, and fresh basil. Serve right away, and enjoy!

Nutrition

• Serving Size: 1 cup
• Calories: 210 kcal
• Total Fat: 11 g
• Saturated Fat: 4 g
• Unsaturated Fat: 14 g
• Cholesterol: 15 mg
• Sodium: 263 mg
• Total Carbohydrate: 28 g
• Dietary Fiber: 3 g
• Total Sugars: 9 g
• Protein: 5 g