- 4 to 6 ears fresh corns
- 2 tablespoons butter
- 1/2 cup sliced green onion
- 1/2 teaspoon 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 sauté until corn is cooked and slightly browned, stirring occasionally, about 15 minutes. Season with salt and pepper.