The Completely Addictive Method of Sautéing Corn

First things first: Shuck the corn, and remove as much of the silk as you can (if a few pieces still are clinging on, it's not tragic). Break off most or all of the stem. If any of the corn kernels on the top are a bit soft, trim those away. Four heads of corn will make enough to serve two to three people — four, if you have a second side.