This recipe courtesy of Pasta & Co


Really there's no need to boil corn. Just a quick sautéing in a mild olive oil will do deliciously. And most everyone will feel indulged that you've cut the corn off the cob.

  • 4 ears fresh corn 1-1/2 tablespoons extra-virgin olive oil 1/2 teaspoon coarse sea salt to taste
  • Freshly ground black pepper to taste

Remove husks and silk from corn and cut off kernels as close to the cob as possible. Place corn in a heavy sauté pan. Toss with the olive oil and place over medium heat. Add salt and pepper and sauté about 10 minutes, stirring occasionally, or until corn is done to your taste. Check for salt and pepper and serve.

Serves 4

Pasta & Co
Bellevue - University Village