Sauteed Corn ~ Sweet Butter and Aleppo Pepper

Early Fall Skillet Corn 

Here in New England, as in many parts of the country, corn is in season and it's bursting with natural sweetness. It almost tastes like candy. All that's needed is a little butter and some sea salt to enhance its flavor.

I use French gray sea salt in this recipe. According to certain celebrity chefs, salt is the ingredient to pay attention to most. Changing from regular salt to sea salt can increase the flavor of your cooking. 

Aleppo pepper gives this dish a pleasant amount of spiciness and an Eastern Mediterranean twist. Aleppo pepper comes from Syria which is considered one of the culinary hubs of the Mediterranean. It has a medium-hot heat level and mild, cumin-like flavors.   

For the best flavor and maximum sweetness, eat the corn the same day you buy it or the next day. Don't leave it hanging around your fridge for too long or the sugars will turn to starch. 

You'll Need:

• 5-6 ears of corn, remove kernels from the cob
• 2-3 Tablespoons of unsalted butter, I used Land O' Lakes, divided. Keep the butter cold. 
• 1/4 teaspoon of fine grain sea salt. I used gray sea salt .
• Ground Aleppo Pepper 

The Rundown: 

Place corn kernels in a large nonstick pan or regular saute pan. I use my Scanpan nonstick fry pan for this recipe.

Add one tablespoon of butter and the salt, saute on medium to medium high heat until it's tender-crisp and hot. Cover the pan to help it cook. It should take about 8-10 minutes. Add the rest of cold butter at the end of cooking, stir and adjust the salt. Adding the cold butter at the end, will make the dish creamier. Sprinkle on some Aleppo pepper or cracked black pepper, adjust the salt. Eat and Enjoy!