Ingredients
The following ingredients have 5 Servings
- 6 ears of corn, husked, kernels cut off the cobs (about 3 cups of corn kernels)
- 1 tablespoon of sweet butter
- 1/2 small yellow onion, finely chopped
- 5-6 scallions, root ends snipped off, sliced thinly crosswise
- Kosher salt or flaky sea salt
- Freshly ground black pepper
Instruction
- Heat butter in a skillet over medium-low heat. Sauté the onion for a few minutes, until translucent.
- Add the corn, scallions, 1/4 teaspoon salt and several twists of pepper. Turn the heat up to medium and sauté, tossing and stirring, for 3 minutes or so, until the corn is lightly cooked but still crisp and juicy. Season with additional salt and pepper, to taste. Serve immediately.
