Sautéed Corn with Brown Sage Butter

Ingredients

3 tablespoons butter

6 sprigs fresh sage

1 1/2 cups fresh corn kernels (cut from about 3 ears)

Sea salt and freshly ground black pepper

The corn is best eaten as soon as it is made.

In a large nonstick skillet, stir the butter with the sage over medium heat for about 3 minutes, or until the butter browns and smells nutty.

Add the corn and sauté, for about 1 minute, or until heated through. Season to taste with salt and pepper, and serve.