As the tears begin to form in my eyes and smear my mascara at the fact that summer is borderline almost over, I quickly had to remind myself that technically, Autumn doesn't start until September 22nd. So using that as an excuse, naturally I pulled out the last pieces of fresh corn I have in my fridge, and made myself a quick lunch. Skillet corn, if you will is popular in the south, but honestly I just wanted it for lunch.
I took the corn kernels off the comb, and scrapped every bit of creamy corn juice in a piping hot skillet. Its great when the corn gets a little bit of brown color and its natural sugars begin to release and make the corn sweet and creamy. I didn't heavily season it with anything except salt and pepper... Im trying to savor the last little bits of summer... Recipe after the jump...
2 ears of corn, shucked and rinsed
3 T. butter
On a flat surface, hold corn standing straight up. Hold corn at the top and, glide your knife down the corn, slicing off the kernels. With the back of your knife, scrap the cob to release the corn milk. In a large skillet over medium high heat, meat butter. When butter is fully melted, add corn and corn milk to the skillet. Season with salt and better, and cook corn untill tender and brown, about 5 minutes.