Best-Ever Buttered Corn

I get it. Dairy anything seems excessively indulgent, especially dairy on vegetables. Why not just use cooking spray and save the calories, I mouth along with you. But trust me on this one, this is a hundred percent worth it. Start now and make this corn all summer until sweet August corn hits its peak deliciousness.

DAIRY
SERVES 6

• 6 ears corn
• 3 Tbsp Mehadrin Butter
• approximately 2 tsp salt, to taste
• ¹⁄₂ small red onion, diced finely
• ¹⁄₄ cup (or more) chopped fresh chives

1. Cut the corn off the ears with a sharp, straight-edged knife.
2. Heat the butter in a large frying pan until foamy. Add the corn and season with salt. Allow to sauté without disturbing for 3 minutes, then stir occasionally until the corn is al dente and some kernels are beginning to brown. Turn off the heat and stir in the onion and chives.

(Originally featured in Family Table, Issue 692)