6 Corn
2 1/2 Unsalted Butter
1 Kosher Salt
1/4 Black Pepper


Remove the husks and silk from the corn.
Holding the cob straight up on the cutting board cut off the kernels and close as possible to the cob.
You should have about 5 cups of kernels.
Melt the butter in a large sauté pan over medium low.
Add the corn, salt and pepper and sauté uncovered for 8 to 10 minutes stirring occasionally until the starchiness is gone.