If you make one recipe from end-of-summer fare, make this one. Again, a technique pioneered by my mother, the long, slow saute brings out the sugar in the corn, making it sweet, toothsome, and rich. Read the original post here.
10 ears of the best fresh corn
2 teaspoons butter
Cut the kernels off the corn. Put them in a large saucepan with the butter. Cook over medium-low heat for 45 minutes, stirring occasionally to prevent sticking. Sprinkle with salt and serve immediately.