Description
A simple and delicious recipe for Buttered Corn that highlights the natural sweetness of fresh corn kernels sautéed in butter with a touch of salt for seasoning. Perfect as a quick side dish ready in just 20 minutes.
Ingredients
Ingredients
- 4 ears of corn, peeled and shucked
- 4 tablespoons unsalted butter
- 1/2 teaspoon salt
Instructions
- Cut the Kernels: Use a sharp knife to carefully cut all the kernels off the corn cobs, ensuring you get as close to the cob as possible.
- Extract Corn Milk: Flip the knife to the non-sharp side and scrape the cob to release the milky liquid and any remaining small bits of corn. Continue until the cob looks dry and clean.
- Melt Butter: Place a skillet over medium-low heat and melt the unsalted butter gently, making sure it doesn’t brown or burn.
- Sauté Corn: Add the freshly cut corn kernels along with the milky liquid to the skillet. Cook and stir frequently for about 5 minutes to warm through and slightly soften the corn while retaining some crunch.
- Season and Serve: Stir in the salt evenly and taste. Adjust cooking time if you prefer softer corn. Serve the buttered corn immediately for the best flavor and texture.
Notes
- Using fresh ears of corn yields the best taste and texture for this recipe.
- You can substitute salted butter if you prefer; just reduce or omit the added salt accordingly.
- For a slightly different flavor, consider adding a pinch of black pepper or fresh herbs like chives or parsley.
- Ensure you don’t overcook the corn if you want to keep some crunch in each bite.
- This recipe is easily doubled or halved depending on your serving size needs.
