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  • 4 to 6 ears fresh corns
  • 2 tablespoons butter
  • 1/2 cup sliced green onion
  • 1/2 teaspoon salt
  • -- Freshly ground black pepper


  1. Cut kernels off cobs and scrape off milky bits. You should have about 3 cups corn.
  2. 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.

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The recipe was originally published as Skillet Corn on

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