• Fresh corn on the cob – as many ears as you’d like to make
• Olive oil
• Salt

Husk the corn. Brush it lightly with olive oil and season with salt.


Heat a sauté pan or grill on medium-high heat. When hot, place the corn in the pan. Using tongs, rotate the corn every few minutes so that it browns all over. Baste the corn with a little olive oil, as needed. If the corn is browning or charring too fast, lower the heat slightly. Cook for 7-10 minutes, until the corn is tender.


Eat the corn as-is, or cool to room temperature and slice the kernels from the cob and eat with a fork.

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