Buttered Corn
Scraping the cob until dry with a knife makes the best buttered corn.
Servings 4
Calories 178kcal
Ingredients
- 4 ears of corn peeled and shucked
- 4 tablespoons unsalted butter
- 1/2 teaspoon salt
Instructions
- First, use a knife to cut off all of the kernels of corn.
- Next, flip the knife over and use the back (non-sharp) side to ‘milk the corn.’ Get every last drop of liquid out of the cob. It will be small pieces of corn and a lot of milky liquid. The cobs will appear dry and completely clean when you’re done. (Watch the video to see the process!)
- Melt the butter in a skillet over medium-low heat.
- Place the corn and all of the juices you extracted in the skillet, and saute for 5 minutes, stirring often.
- Add the salt, stir it in well, and taste. You want the corn to still have some crunch to it, so it should only take 5 minutes or so. If you like it softer, you can cook it longer. Serve immediately.
Video
Notes
You need to use fresh corn cobs to make this recipe, because we are scraping the cobs to get all of the milky liquid out of them.
Nutrition
Calories: 178kcal | Carbohydrates: 17g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Monounsaturated Fat: 5g | Cholesterol: 31mg | Sodium: 267mg | Fiber: 2g | Sugar: 4g