This recipe makes six to eight servings.
- 6 ears of corn
- 2 to 4 Tbsp. butter
- Sal and pepper to taste
- Chives for garnish
- Heat a large heavy–bottomed sauté pan over medium to medium-high heat.
- Add about 2 tablespoons of butter and all the corn to the pan and cook for one to two minutes.
- Mix well, and start to scrap up any caramelized bits sticking to the bottom of the pan. Now repeat this a few time cooking for two to three minutes, then stir and scrape.
- The corn will start to brown and caramelize. This should take about 12 to 15 minutes. Add the remaining butter and season with salt and pepper to taste. Transfer to a serving bowl and top with fresh cut chives.