Corn and Chive Sautee

An alternative to corn-on-the-cob is corn-off-the-cob. It's less messy and a great way to take advantage of the sweet kernels.

• 
  
  2 husked and cleaned ears of corn
  1-2 tablespoons freshly diced chives
  1 tablespoon butter
  1 tablespoon light olive oil
  
  
• 
  
  Melt the butter in a medium frying pan along with the olive oil.
  
  Remove the corn from the cob with a sharp knife. Place in frying pan over medium heat and cook and stir until heated through. It won't take long. If needed, add a bit more butter. Sprinkle with the fresh chives and serve.