Skillet Corn


  • 4 to 6 ears fresh corns
  • 2 T butter
  • ½ c sliced green onion
  • ½ t salt
  • Freshly ground black pepper

Cut kernels off cobs and scrape off milky bits. You should have about 3 cups corn. Melt butter in a large, heavy skillet. Add onion and corn and saut until corn is cooked and slightly browned, stirring occasionally, about 15 minutes. Season with salt and pepper.

View full recipe at Relish


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