You may have noticed that my recent posts have included very simple recipes (banana-only ice cream, oysters on the BBQ, etc.) To continue along this trend, I thought I'd share Mark Bittman's revelation about corn.
Sometimes a recipe can completely transform with a simple change in method to impart new flavours and textures to old favourites. Bittman's discovery with corn is that one can achieve the same outdoor, grilled-on-the-barbie flavour and rich caramel colour by sautéing shucked corn with a generous amount of butter.
Have you ever tried sautéing an ear of corn? What's your favourite way to enjoy seasonal corn?