This is delicious hot as a side dish, or cold as a leftover–over salad, in Del Carmen Black Bean soup, out of the container in the refrigerator, etc.
See the tip on how to remove corn kernals from the cob.
Melt about a tablespoon of butter in a skillet over medium-high heat. Add a minced or crushed clove of garlic and the shucked kernels of corn. Stir and fry until it starts to brown and caramelize. Add sea salt and freshly cracked pepper to taste. Serve immediately. Repeat as necessary.
Alternately, you can use onions and peppers in the pan-fried corn–or make it a party and it all!