Remove husks and silk from corn. Cut kernels off as close to cob as
possible without removing any of the husk. You should have about
7 cups of kernels.
Melt butter in large, heavy saute pan. Add the corn, salt and
pepper and saute uncovered on medium-low heat for 8-10
minutes, stirring occasionally, until all the starchiness in the corn is
gone.
Taste for salt and pepper.
Serve.
Originally Submitted
5/3/2011
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