"SAUTÉED CORN SERVES 4 TO 6 TOTAL TIME: 15 MINUTES You can serve the corn plain or sautéed with a little garlic; add one to two minced cloves during the last minute of cooking. You can also toss the cooked corn with flavorful, no-cook additions such as halved cherry tomatoes, crumbled cheese, sliced scallions, fresh herbs, or fresh citrus juice. 2 tablespoons vegetable oil 4 ears corn, kernels cut from cobs (4 cups) ½ teaspoon table salt Heat oil in 12-inch nonstick or carbon-steel skillet over medium-high heat until shimmering. Add corn and sprinkle with salt. Cook, without stirring, until corn is browned on bottom and beginning to pop, about 3 minutes. Stir and continue to cook, stirring once or twice, until corn is spotty brown all over, 2 to 3 minutes longer. Serve. DISCOVERY For Deep Browning, Wait to Stir To develop rich color and toasted flavor, we cook the kernels spread into a single layer in a hot skillet and refrain from stirring them for a few minutes so that they have a chance to brown. You’ll know the corn is ready to be stirred when it starts to make a popping sound."