Enjoy skillet corn on its own, as a super simple side, or use in other dishes to add tons of sweet, buttery flavor. Shuck and strip fresh corn cobs before sautéing the kernels - this allows them to cook evenly so they're golden and tender all over!
Slice the corn from the cobs. You’ll have about 4 heaping cups.
Heat a 12” skillet over medium high heat. Add the butter and heat until it melts then foams. Add the olive oil and heat for 30 seconds.
Add the corn and a pinch of salt, toss to coat in the fat, then saute undisturbed for 4 minutes, or until lightly charred. Toss, then sautee 4 minutes more. Taste the corn for texture – if it's not quite cooked through, saute undisturbed for 2-3 minutes more, or until charred to preference and tender.
Season with the remaining salt, pepper, and fresh basil. Serve right away, and enjoy!
Notes
Note 1. You may substitute for four cups of frozen corn; add directly to the skillet, still frozen. Frozen corn will take longer to cook. Toss in 4 minute increments until defrosted (this should take about 8 minutes), then continue tossing and sautéing until charred, 8-12 minutes more.