In case 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 very best Buttered Corn recipe. This one easy trick makes a milky liquid that I wish 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 moreover 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 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 discovered from Jeffrey Steingarten in considered one of 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 may be hooked.
Scraping the cob till it’s fully dry with each side of the knife is the important thing to success! Use the again of the knife, and scrape till the entire liquid comes out and the cob seems dry!
Substances
- 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 the entire leaves off of every ear, and take away the entire silk earlier than continuing with the recipe.
- Butter. Since now we have 4 ears of corn, we want 4 tablespoons of butter. In case you scale this recipe up, it’s one tablespoon of butter per ear of corn.
- Salt. One-half teaspoon of wonderful sea salt.
How one can Make the Greatest Buttered Corn
- First, use a knife to chop off the entire corn kernels from every cob.
2. Subsequent, use the again of the knife (the blunt aspect) to scrape the cob clear of all liquid. You will note a lot of milky liquid come out–that’s the great things! Accumulate it and scrape the slicing board to collect all of it. Once you’ve scraped sufficient, the cob will seem fully 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 possibly can sauté for longer if you’d like the corn much less crunchy, and you may add extra salt, for those who choose.
Buttered Corn FAQ:
No. Did you learn the directions for the recipe? That you must use a knife to scrape the corn cob till the entire liquid comes out. You can not 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 it will likely be okay, but it surely gained’t be creamy and full of additional corn taste.
I hope you do that technique, and let me understand how a lot you find it irresistible! It’s the very best half about summer season, for those who ask me! I serve this buttered corn with my teriyaki rooster meatballs.
Buttered Corn
Scraping the cob till dry with a knife makes the very 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 the entire kernels of corn.
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Subsequent, flip the knife over and use the again (non-sharp) aspect to ‘milk the corn.’ Get each final drop of liquid out of the cob. It will likely be small items of corn and a number of milky liquid. The cobs will seem dry and fully clear whenever you’re finished. (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 the entire juices you extracted within the skillet, and saute for five minutes, stirring typically.
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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 case you prefer it softer, you may cook dinner it longer. Serve instantly.
That you must use contemporary corn cobs to make this recipe, as a result of we’re scraping the cobs to get the entire 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
