I grew up on Long Island, New York, which is famous for its sweet corn. I used to boil water in a big pot, then run down to our garden to pick and shuck the corn right there so it would be at its peak of freshness. Since then, I realized that if you refrigerate fresh corn, it keeps its sweetness for days. And I also realized that there is another way to enjoy summer corn that is less messy and even better tasting. Here it is.
6 fresh ears summer sweet corn, shucked
6 tablespoons unsalted butter
1 large shallot, finely diced
Freshly ground black pepper
With your hands, snap each ear of corn in half. Steadying the flat end of a piece on a cutting board, carefully cut downward with a serrated knife to slice kernels from the cob. Transfer to a bowl. In a large skillet over medium heat, melt the butter. Sauté the shallots until soft, about 5 minutes. Stir in the corn, reduce the heat to medium-low, and cook gently for 7 to 10 minutes, stirring occasionally. Squeeze lemon juice over the corn, add salt and pepper to taste, and serve immediately.