In the event 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 one of the best 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 easiest recipe for buttered corn and each different recipe must go away. I got here throughout this technique for buttered corn the place you scrape the milk out of the cob that lives behind the corn kernels.
It’s a way I realized from Jeffrey Steingarten in one among his books, and I’ve by no means made corn every other means since. It’s creamy with none cream, and when you strive it, you may be hooked.
Scraping the cob till it’s utterly dry with each 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!
Elements
- Corn. This recipe begins with 4 ears of corn, however you possibly can scale it up as a lot as you need, so long as you scale up the dimensions 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’ve got 4 ears of corn, we want 4 tablespoons of butter. In the event you scale this recipe up, it’s one tablespoon of butter per ear of corn.
- Salt. One-half teaspoon of advantageous sea salt.
Easy methods to Make the Greatest 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 plenty of milky liquid come out–that’s the great things! Accumulate it and scrape the chopping board to assemble all of it. If you’ve scraped sufficient, the cob will seem utterly dry! (Please watch the video within the recipe card to see this precise course of).
3. Add the corn kernels and gathered liquids to a skillet with the butter.
4. Sauté for five minutes, add the salt, and style. You possibly can sauté for longer if you need the corn much less crunchy, and you may add extra salt, in case you choose.
Buttered Corn FAQ:
No. Did you learn the directions for the recipe? You should 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 can also make this recipe with simply the butter, and will probably be okay, however it received’t be creamy and full of additional corn taste.
I hope you do that technique, and let me know the way a lot you adore it! It’s one of the best half about summer time, in case you ask me! I serve this buttered corn with my teriyaki hen meatballs.
Buttered Corn
Scraping the cob till dry with a knife makes one of the best 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 a whole lot of milky liquid. The cobs will seem dry and utterly clear once you’re carried out. (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. In the event you prefer it softer, you possibly can prepare dinner it longer. Serve instantly.
You should use recent 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
