Sauteed Kernel Corn
About the Recipe
When it comes to vegetables on Thanksgiving, sometimes simple is best. Along with the roasted vegetables and green beans, I always make a simple dish of corn sauteed in butter.
I use frozen corn kernels for this dish. They will saute better than a canned variety and they are more fresh since they are flash-frozen within hours of being picked.
Variations
You can serve this dish with a few added ingredients such as small pieces of broccoli speckled throughout. This will make the dish look great.
You can also dice some bacon or ham and saute it with the corn.
Equipment Needed
- Frying Pan
- Serving Dish
- 2 lb Corn Kernels (Frozen 32oz bags)
- 4 oz Butter (Grass fed, salted)
- 1 tsp Salt (Morton Coarse Kosher Salt)
- .25 tsp Black Pepper (Ground)
In a large skillet, melt the butter and add the frozen corn, Sautee the corn on medium-high heat for about 15 minutes until completely heated.
Sprinkle with kosher salt and ground black pepper, toss a few times in the pan, and transfer to a serving dish.
