Fresh Corn Saute

I think this is it, corn on the cob at the market, summer is definitely close.  And it doesn’t take much effort to enjoy it.  While getting your olive oil hot in a saute pan shuck the corn making sure that when you break off the stalk you leave yourself a flat end.  Individually stand each cob up in a salad bowl stalk side down and while holding the tip slice off the kernals with a chef’s knife rotating as you go.  Once you’ve removed all the corn from the cobs pour them into your hot pan and saute for a few minutes.  Add some kosher salt, pepper, and two cloves of chopped garlic and sauté for another couple of minutes…you can’t undercook it.  You could stir in some chopped basil, cilantro, or chives, in fact this time around I added some chive pesto I happen to have around but it’s delicious simply with the garlic.  Eat it while you can, we’ve waited six months for this.