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Fresh corn, just off the cob, expertly sautéed with creamy, melted butter and a hint of seasoning. Simple. Elegant. Delicious. This sautéed sweet corn recipe is the culinary proof that Leonardo DaVinci was right when he said, “Simplicity is the ultimate sophistication.”

Here in southern Indiana we often enjoy corn, fresh from the farm to our table in under an hour. It doesn’t get much fresher than that! The simple ingredients in this sauteed sweet corn recipe create a little magic in a hot sauté pan. The cooking process enhances the corn’s natural sweetness, while adding a delightful depth of flavor through caramelization. I love this recipe because of the flavor created by just 5 simple ingredients. I’m pretty sure you’re going to love it too. Sautéed sweet corn is easy to make and it will bring farm fresh corn flavor to your table in less than half an hour.

Table of Contents hide

1 Ingredients

1.1 Key Ingredients & Substitutions

2 How to Make Sautéed Sweet Corn

4.3 Did you make this recipe?

Ingredients

The first step to preparing this, or any recipe, is to read and understand the recipe, collect all the necessary equipment, and gather and measure all the ingredients required to make this Sautéed sweet corn recipe. In culinary terms, we call this “Mise en Place,” which means “Everything in its Place.” Prereading the recipe, preparing ingredients, and setting up any needed equipment in advance not only speeds up cooking but also ensures you are familiar with each of the recipe steps, and that all the necessary components of the recipe are within reach and ready for the dish.

Key Ingredients & Substitutions

Fresh Corn on the Cob – Look for corn with intact and attached husks. The husks should be light green, firm, and tightly wrapped around the corn. Avoid husks that have bruises, mildew, or wormholes. A medium cob will provide approximately 3/4 cup of corn kernels. You can substitute fresh frozen corn with very little difference in taste.
Butter – I generally cook with unsalted butter to control the amount of added salt. You can use salted butter if you prefer. Either way, be sure to choose a quality butter for this recipe.
Salt & Pepper – Fresh corn doesn’t need more seasoning than just a dash of salt and pepper. I use Kosher salt and black coarse ground pepper for this recipe. You can use table salt or fresh ground pepper if you prefer.
Sugar – This is optional, but will enhance the natural sweetness of the corn.

How to Make Sautéed Sweet Corn

Remove the Husk – I find the easiest way to remove the husk is the old fashioned way, simply grab a small handful of the husk and pull down to the base. Continue until all the leaves are removed. To remove the remaining silk, use a vegetable brush. Start at the top and brush downward towards the base. Once or twice all the way around will remove all of the silk.
Remove the Kernels from the Cob – A tip to make removing the corn from the cob easier is to use a Bundt pan. Set the pan on a non-slip surface, then place the small end of the corn cob into the hole in the center of the pan. Using a sharp knife, cut the corn kernels from the cob in an even stroke. The pan will catch the kernels and make clean-up a breeze!

Place the corn in a medium sauté pan with butter salt and pepper. Using medium heat, cook for 15-20 minutes. Use caution to not allow the butter to burn.

When the corn begins to caramelize, add the sugar and stir to combine.

Serve immediately.

Storage

You can store leftover sautéed sweet corn for up to 4 days in the refrigerator using an airtight container.
I don’t recommend freezing leftover sautéed sweet corn.