Slice the kernels off the fresh cob of corn with a small, sharp knife. There should be about a cup of kernels. Don’t slice too deeply into the fibrous cob — the “niblets” are the best part.
Heat the butter and oil in a large skillet over medium high heat until the butter stops foaming.
Add the corn, tossing to coat with butter. Let it sit in the pan without stirring until the underside starts to brown, and the corn starts to jump. Then, sautee until lightly browned throughout and hot.
Season with salt and pepper to taste.
Serve immediately.
This is a basic recipe. Many flavor options and variations are offered on the full blog posting.