Sauteed Fresh Corn- Barefoot Contessa. Ina said: "I wait all year for the sweet corn to come to the farmstands. The corn is so flavorful on its own that all I do is cut the kernels off the cobs with a sharp knife, and sauté them with butter, salt, and pepper until they just start to turn golden brown. Ten minutes later - I’m in heaven! No one can believe how simple and delicious this recipe is and the best part - no dental floss!"
1 package of Jiffy cornbread mix 1 teaspoon of kosher salt 1/8 teaspoon of freshly cracked black pepper 1/4 cup of granulated sugar 2 cups of frozen corn 1 (15 ounce) can of cream corn 1 cup of sour cream 1/4 cup of milk 1/2 cup (1 stick) of unsalted butter, melted 2 large eggs, beaten 1/2 cup of shredded mild cheddar, Monterey jack, or your favorite cheese, optional