Fresh Corn Recipe

Husk and clean

Remove the outer husks and silk from each ear of corn. Trim any excess stem so the ear sits evenly. Rinse each ear briefly under cold water to remove remaining silk and pat dry with a towel.

Preheat skillet

Place a large heavy skillet or cast-iron pan over medium-high heat. Add the olive oil and warm until shimmering (about 1 minute).

Sear the corn

Add the corn ears to the hot skillet in a single layer. Let them sear, turning every 2–3 minutes so all sides develop light brown char marks. Cook for a total of 8–10 minutes until kernels are tender when pierced with a fork and the outside has some char.

Finish with butter and seasoning

Reduce heat to medium-low. Add the unsalted butter to the pan and, as it melts, spoon it over the corn to glaze the ears (about 1 minute). Sprinkle kosher salt and black pepper evenly, turning the corn to coat in the butter and seasoning.

Transfer the corn to a serving platter or individual plates.

Optional: Sprinkle chopped parsley and/or grated Parmesan over the hot corn for herb and savory notes.

Optional: For a bright finish, squeeze lime wedges over the corn right before serving. For smoky or spicy variations, dust with smoked paprika or chili powder to taste.

Serve hot. If desired, pass extra butter, salt, and lime wedges at the table.