Recipe Details
Ingredients
-
½cupunsalted sweet cream butter
-
8earsfresh corn, husked, or more to taste
-
1pinchsalt
-
½teaspoonfreshly ground black pepper
Cooking Directions
-
Heat butter in a skillet over medium-high heat. Cut kernels off corn cobs into the skillet with a knife. Scrape the cobs with the back of the knife to release corn “milk” and any remaining kernels into the pan. Add salt and pepper to taste. Fry until corn is hot and tender, about 10 minutes.
Tips
You can use sweet cream or unsweetened butter.
This will freeze well to use another day. I sometimes cook up a whole bushel of corn and freeze it.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories180 | |
| % Daily Value * | |
| Total Fat 13g |
16% |
| Saturated Fat 8g |
38% |
| Cholesterol 31mg |
10% |
| Sodium 35mg |
2% |
| Total Carbohydrate 17g |
6% |
| Dietary Fiber 3g |
9% |
| Total Sugars 3g |
|
| Protein 3g |
6% |
| Vitamin C 6mg |
7% |
| Calcium 6mg |
0% |
| Iron 1mg |
3% |
| Potassium 248mg |
5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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