Should you’ve by no means used the again of a knife to scrape the corn cob after slicing off the kernels, I can safely say you’ve by no means had the most effective Buttered Corn recipe. This one easy trick makes a milky liquid that I prefer to name ‘corn essence,’ and it provides a lot creaminess with out cream! I can assure you’ll by no means make one other recipe apart from this one ever once more.
I’m sorry for saying it like this, however that is the perfect recipe for buttered corn and each different recipe must go away. I got here throughout this methodology for buttered corn the place you scrape the milk out of the cob that lives behind the corn kernels.
It’s a technique I discovered from Jeffrey Steingarten in one in all his books, and I’ve by no means made corn some other approach since. It’s creamy with none cream, and when you strive it, you can be hooked.
Scraping the cob till it’s utterly dry with either side of the knife is the important thing to success! Use the again of the knife, and scrape till all the liquid comes out and the cob seems dry!
Components
- Corn. This recipe begins with 4 ears of corn, however you may scale it up as a lot as you need, so long as you scale up the scale of the skillet as nicely. Peel all the leaves off of every ear, and take away all the silk earlier than continuing with the recipe.
- Butter. Since we now have 4 ears of corn, we want 4 tablespoons of butter. Should you scale this recipe up, it’s one tablespoon of butter per ear of corn.
- Salt. One-half teaspoon of advantageous sea salt.
Tips on how to Make the Finest Buttered Corn
- First, use a knife to chop off all the corn kernels from every cob.
2. Subsequent, use the again of the knife (the blunt facet) to scrape the cob clear of all liquid. You will notice a number of milky liquid come out–that’s the great things! Gather it and scrape the chopping board to assemble all of it. Whenever you’ve scraped sufficient, the cob will seem utterly dry! (Please watch the video within the recipe card to see this actual course of).
3. Add the corn kernels and amassed liquids to a skillet with the butter.
4. Sauté for five minutes, add the salt, and style. You’ll be able to sauté for longer if you would like the corn much less crunchy, and you may add extra salt, if you happen to choose.
Buttered Corn FAQ:
No. Did you learn the directions for the recipe? You could use a knife to scrape the corn cob till all the liquid comes out. You can’t substitute a bag of frozen corn kernels and even use frozen corn cobs as a result of a lot of the moisture is lacking. I assume you may make this recipe with simply the butter, and will probably be okay, nevertheless it received’t be creamy and full of additional corn taste.
I hope you do this methodology, and let me understand how a lot you like it! It’s the most effective half about summer season, if you happen to ask me! I serve this buttered corn with my teriyaki rooster meatballs.
Buttered Corn
Scraping the cob till dry with a knife makes the most effective buttered corn.
Servings 4
Energy 178kcal
- 4 ears of corn peeled and shucked
- 4 tablespoons unsalted butter
- 1/2 teaspoon salt
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First, use a knife to chop off all the kernels of corn.
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Subsequent, flip the knife over and use the again (non-sharp) facet to ‘milk the corn.’ Get each final drop of liquid out of the cob. It is going to be small items of corn and numerous milky liquid. The cobs will seem dry and utterly clear if you’re accomplished. (Watch the video to see the method!)
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Soften the butter in a skillet over medium-low warmth.
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Place the corn and all the juices you extracted within the skillet, and saute for five minutes, stirring usually.
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Add the salt, stir it in nicely, and style. You need the corn to nonetheless have some crunch to it, so it ought to solely take 5 minutes or so. Should you prefer it softer, you may prepare dinner it longer. Serve instantly.
You could use contemporary corn cobs to make this recipe, as a result of we’re scraping the cobs to get all the milky liquid out of them.
Energy: 178kcal | Carbohydrates: 17g | Protein: 3g | Fats: 13g | Saturated Fats: 7g | Monounsaturated Fats: 5g | Ldl cholesterol: 31mg | Sodium: 267mg | Fiber: 2g | Sugar: 4g
