Remove the husks and silk from the corn and cut off the kernels as close to the cob as possible. You should have about 7 cups of kernels.
Melt the butter in a large, heavy sauté pan over medium-low heat. Add the corn, salt, and pepper and sauté, uncovered, for 8 to 10 minutes, stirring occasionally, until all the starchiness in the corn is gone. Taste for salt and pepper and serve.
Copyright 2001, Barefoot Contessa Parties! by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved