Sautéed Sweet Corn (Original Version)

Sweet white corn is still plentiful at your farmers market and grocery. So treat your taste buds to some real happiness with one or all three of these variations!

8 ears of local sweet white corn, shucked and silked
2 Tbs butter
1 cup milk
1 Tbs sugar
1/4 t salt
1/2 t pepper

With a large sharp knife, cut the corn off the cob on a cutting board.
Melt butter in large skillet.
Add corn, milk, sugar, salt and pepper.
Cook over medium high heat stirring often for 4 minutes.
Turn heat to medium low, and continue cooking 3 to 4 more minutes.
Remove from heat and allow to rest 5 minutes.

*Author’s Note: I count on a bit more than 1 ear of corn per person.

Mexican Variation … Where Great Flavors Co-mingle!
Ingredients from Sautéed Sweet Corn
2 Tbs minced ginger
Zest of 1/2 lime
Juice of 1 lime
2 Tbs of chopped cilantro

Add ginger and lime zest to the corn, milk, and sugar as prepared above.
When corn is cooked, remove it from the heat.
Add lime juice and cilantro.
Stir and allow to rest 2 minutes.

Jalapeño Variation … Ohhh La La!
Ingredients from Sautéed Sweet Corn
10 slices of jalapeño pepper (in a jar), diced
Sauté jalapeño in butter for 2 minutes.
Add corn, milk, and sugar.
Cook over medium high heat stirring often for 4 minutes.
Turn heat to medium low, and continue cooking 3 to 4 more minutes.
Remove from heat and allow to rest 5 minutes.