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This recipe was originally designed for corn on the cob but works just as well for corn off the cob. Either way, it is simple and delicious.
6 ears of freshly husked corn, on or off the cob
Heat oil in a heavy skillet. When very hot, add corn. Cover, to prevent corn from splattering, but leave cover ajar so corn will brown. Saute, turning from time to time, until corn is lightly browned. Season to taste. Serves 6.
Thursday, June 29, 2000
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