Ingredients
1 corn, shucked
Instructions
Cut/remove kernels from corn cob into skillet.
Sauté corn kernels in a preheated large cast-iron skillet 3 to 5 minutes, stirring constantly, until kernels are lightly charred.
Season with coarse salt and freshly ground pepper to taste. (Can be made up to 3 hours ahead, covered, and kept at room temperature).
Servings: 1