1 Slice off the tips of the corn kernels with a sharp knife and set aside. Then using a large spoon, scrape the corn flesh off the cob into a bowl it will be mushy and watery. 2 Heat pan with oil over medium heat (or you can use the pan drippings after cooking meat). 3 Add the corn mush to the pan and saute about 2 minutes. Add the wine and cook another minute, add salt and pepper to taste and stir in the corn tips. If it dries out just add a bit more wine or stock. 4 Serve with a crispy seared steak.