Cutting the kernels off an ear of corn will be less messy if you happen to have a wide, rimmed bowl or rimmed baking sheet on which to work.

3 – 4 ears of corn
2 T vegetable oil or butter
1 T soy sauce
1 clove garlic, minced
1/2-inch piece of fresh ginger, peeled and minced
3 – 4 scallions, finely chopped
ground black pepper, to taste

1. Cut the corn from the ear carefully with a knife, as close to the base as possible. Make a second pass with the dull side of the knife to get the milky liquid from the cob.

2. Heat the oil or melt the butter in a skillet. Add the corn kernels and any liquid and sauté, stirring, for about 3 minutes. When heated through, add the soy sauce, ginger, and garlic and stir well.

3. Stir in  the chopped scallions and cook for about 4 minutes longer. Add some black pepper and serve.