Every summer rolls around and I can’t wait to get my hands on the tons of super cheap fresh corn that stocks the shelves of the produce aisle.
When I can get 3 ears of corn for only $1 you better bet I’ll be buying it in bulk all summer long!
Corn is one of my favorite summer veggies, but I don’t often enjoy it in the traditional corn on the cob way.
Don’t get me wrong, I love corn on the cob, but I usually don’t want to take the time to make it myself (and really it tastes best on the grill.)
I love how fresh corn straight from the cob is.
I love using it in tacos, scrambled in with my eggs, and (my favorite) – cooked in butter until slightly crispy in the skillet.
I love corn on the cob, but hate how it sticks in my teeth.
This buttery skillet corn has all of the flavor I love and is easier to prepare and to eat!
I use a knife to cut the corn straight off the cob and into the skillet.
We love eating this corn as a side with dishes like my Parmesan and White Cheddar Scalloped Potatoes for a delicious seasonal meal. Fresh parsley on top is my favorite way to finish this off!
What’s your favorite summer veggie? Let me know in the comments!
Serving Size: 1
Amount Per Serving: Calories: 181 Total Fat: 13g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 31mg Sodium: 446mg Carbohydrates: 17g Fiber: 2g Sugar: 4g Protein: 3g