Name: Simple Sautéed Corn
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 1 Tbsp butter; 2 ears fresh corn (, husked and sliced off the cob); 2 sprigs fresh thyme (, destemmed and chopped); 1/2 medium red onion (, chopped fine); Salt and pepper

Sweet corn is tasting like it’s peak season, and this delicious side dish is something that should be enjoyed all year long. These super-simple ingredients create a little magic when they meet in a hot pan and start to caramelize. People are always amazed by the complexity and all the layers of flavors you can get from something so simple and easy to make.

The sugars in the corn and onion will caramelize and create an amazing flavor that you don’t get from corn on the cob. Good corn can be eaten raw, and it definitely doesn’t like to be overcooked.

To Easily Remove Corn from the Cob: Cutting corn can be messy, but it doesn’t have to be. Use a large bowl, a wide 13″x9″ baking pan, or even a bundt pan to slice over, keeping the kernels contained and off the floor.

What You’ll Need

Fresh Corn – Figure 1 ear per person when shopping. The corn cobs should be firm and heavy for their size. I always peel back the top of the husk to check the quality. If it is questionable, just grab another.
If good fresh corn isn’t available; frozen corn can be substituted. Trader Joe’s has some really good “Super Sweet Frozen Cut White Corn.” I always keep a bag of it in the freezer for when I need a quick side dish.
Red Onion or Shallot – diced
Butter – Sweet cream unsalted so you can control the seasoning separately.
Fresh Thyme – Adds that wonderful fragrance like nothing else. Remove it from the stem and give it a quick chop.
Salt and Pepper – give it a good seasoning during and after the cook.
A Skillet – Any skillet will work, but I prefer a stainless-steel skillet for this one because it helps develop color and flavor with the sugars. An 8″ is perfect for 1-2 ears of corn, 10″ for 3 to 4 ears and a 12″ skillet for 4 to 8 ears of corn.

Optional Flavor Add-Ins

As perfect as the corn is with just those few ingredients, it can be fun to mix it up. After all, corn season is almost 1/3 of the year.

Brown butter
Chili powder
Chopped garlic
Green onion/scallions
Everything But The Elote Seasoning Blend from Trader Joe’s
Smoked paprika to make it smoky
More salt and some sugar for a kettle corn vibe
Bursting cherry tomatoes
Bacon or smoked pork belly

How to Make It

Husk the corn and slice it off the cob. After you cut the kernels off, use the back side of your knife to scrape the cob again and extract even more corn juices that add a ton of flavor.

Heat butter in the skillet over medium-high just until it starts to brown.

Add the corn, chopped onion and chopped fresh thyme. Sauté for 4 to 5 minutes, stirring frequently. Cook until the corn starts to brown and is still crunchy. There’s no reason to overcook it, since corn is really good raw. We’re just trying to add more flavor and make it tender.

Taste test and season with salt and pepper. Enjoy hot or at room temperature.

Serving Suggestions

Inside of tacos or on salads
With your favorite steak
Alongside Pork
Make a chipotle-style burrito
With BBQ chicken or Beer Can Chicken
Paired with fluffy baked potatoes

More Veggie Sides You’ll Love

Grilled Corn Salsa
Simple Sauteed Broccolini
Crispy Smashed Fingerling Potatoes
Grilled Broccolini
Sauteed Zucchini with garlic and parmesan
Roasted Mushrooms with Garlic and Herbs
Blistered Shishito Peppers