corn

We live in Iowa: a state known for its corn and its pigs (pigs outnumber humans about 7 to 1). While the vast majority of the corn grown here isn't for direct human consumption—it's mostly used as animal feed, processed into corn syrup, or used in ethanol-based fuel—when summer time rolls around there are still corn stands that pop up around the state where you can buy fresh, delicious sweet corn for us human beings.

While my parents were here visiting last month we bought some of this corn and prepared it our favorite way: corn-off-the-cob style. Braeden had never had it that way before and he immediately fell as deeply in love with this easy recipe as the rest of us already were. So in love, in fact, that for dinner last night all we ate was 5 cobs of corn between the two of us: it was heaven. The thing that's so great about this recipe is that the corn tastes just like corn on the cob but you don't have to worry about getting pieces of the corn cob stuck in your teeth! Genius.

Here's the recipe:

• 4 ears of corn
• 1/4 c (1/2 stick) of butter
• salt and pepper

Husk the corn and snap each ear in half. Place half an ear, snapped end down, on a cutting board and cut off the kernels. Repeat for all halves. Put the butter in the frying pan and set over medium heat. When the butter is melted and foamy, stir in corn kernels. Cook, stirring frequently, for about 3 to 5 minutes, until corn is tender but crispy. Serve immediately with salt and pepper to taste.

If you want to do more ears of corn, just add 1 T of butter for each additional ear. However, when we made five ears, I only used 4 T of butter and it worked just fine, but for more than one additional ear I'd add more butter, so use your best judgement. And enjoy!