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Party Food – Sauteed Fresh Corn

002-cornThis recipe comes from from the Barefoot Contessa Parties! [1] Cookbook.  If you like to throw parties or even if you just like to occasionally cook for a few extra people, you need this cookbook.  It is fabulous start to finish.  You also need Williams-Sonoma’s Complete Entertaining Cookbook [2].  Good Lord!  If you follow that link, Amazon has used copies available starting at a quarter.  And after you buy the book, if anyone would like to buy me my dream home on page 199, I promise to throw that exact Gala Buffet with you as the guest of honor.

I’ve written here [3] how I feel about corn.  This was a new preparation style for me, but it was absolutely killer, and I may never boil corn again.  As I said in the beginning of this party breakdown, recipes for large guest list parties need to be able to be served hot or cold.  Check.  Since technically, this way my four year old’s birthday party, I had to serve at least some kid friendly food.  Check.  Most kids I know like corn if they eat anything.  And this is a super easy recipe.  The hardest part is cutting the corn off the cob without making a giant mess of corn all over the counter.  For that, I suggest placing the end of the corn in your pan and cutting at an angle rather than trying to cut on a cutting board.  I didn’t try it, but cutting directly into a deep colander also would reduce the errant flying corn pieces.

Next week I’m headed to the mountains for a month.  The kids are going to camp and I’m going to focus on writing, building my website, cooking and hiking.  I plan to spend 85% of my daytime outdoors and the rest of the time I’ll be cooking.  I absolutley love Utah in the summer and am so excited for the festivals, the Farmer’s Markets, and having the kiddos in camp for a bit so I have some time to focus on me.  I promise to take lots of pictures and review everything here.

Sauteed Fresh Corn

You can find Barefoot Contessa’s recipe here [4].  I used 15 ears of corn, 5 tbsps of butter, 1 1/2 tsp kosher salt and slightly under 1/2 tsp fresh ground black pepper.   Phenomenal!