Butter Boiled Corn Recipe 415 Food

MILK BUTTER BOILED CORN ON THE COB

Steps:

• In a large stock pot, fill with enough water to just cover the ears of corn. Add the heavy cream, milk, 1/4 cup portion of the butter, and sugar then bring to a boil over medium high heat.
• Reduce heat to low and simmer for 8-10 minutes, or until corn is tender. *The corn be added once a boil has been reached, if desired. Be careful of splattering water if choosing this method!
• (Optional) Melt the remaining two tablespoons of butter and combine with the paprika. Set aside to brush onto the cooked corn on the cob when serving.
• Remove from the stock pot and liquid. (Optional) Brush the melted butter and paprika onto the cooked corn on the cob with a basting brush.
• Serve immediately, or cover with aluminum foil until ready to serve.

BUTTER BOILED CORN RECIPE - (4.1/5)

Steps:

• Fill a large pot about halfway with water. Bring water to a boil. Add milk and butter. Add corn and reduce heat. Simmer corn for 6 to 8 minutes Remove corn from cooking liquid and its ready to serve. Can it be that simple AND that delicious?! You better believe it can. The corn came out of the pot full of flavor. For once I didn't have to slather any butter on as the corn already had a rich buttery taste from the milk butter bath. I just added a little salt (you can add a dash of pepper, too, if you'd like) and it was some of the best corn I've tasted. It only took 13 minutes in total (five minutes to prep and eight minutes to cook) which was time well spent waiting for this unbelievably fresh and flavorful buttered corn. This is one of the quickest methods for cooking corn that I've ever come across, not to mention the easiest; you only need two very simple ingredients to completely elevate your corn on the cob experience. I would be willing to bet you have milk and butter sitting in your fridge right now. So you have no excuse to not try this upgrade corn. I'm definitely going to pull out this trick for my pot luck dish I'm bringing to a friend's Labor Day BBQ. What's your favorite way to cook corn? Boil, grill, or microwave? Also, do any of you add sugar? I've heard of some people adding a little but I find the corn I get is sweet enough. Share your favorite way to prepare corn in the comments section below.

BOILED CORN ON THE COB WITH SPICY BUTTER

Steps:

• In a small bowl combine the butter, parsley, chili powder, garlic salt, and cumin; set aside.
• To pot of boiling water add 1 tablespoons granulated sugar, and 1 tablespoons lemon juice. Add corn. Boil for 3 to 5 minutes, uncovered. Remove from heat, cover and let stand for 15 minutes. Remove from hot water, spread ears of corn with seasoned butter.

BROWN BUTTERED CORN

Steps:

• Break ears of corn in half and stand one half vertically on a cutting board. Using a sawing motion, run a knife between cob and kernels to remove kernels. Using back of knife, scrape denuded cob to release corn's juices. Transfer kernels and juice to a bowl. Repeat with remaining corn.
• Melt butter in a saucepan; add thyme. Let butter cook until you see golden brown specks in bottom of pan and butter smells nutty, about 5 minutes. Add corn, juices and a large pinch of salt and pepper; stir well and cover pot. Let cook until corn is tender, about 5 minutes.
• Remove thyme sprigs, add more salt and pepper if desired, and serve hot, alone or as a side dish, garnished with herbs if desired.

COPYCAT GREEN GIANT NIBLETS CORN IN BUTTER SAUCE

Steps:

• Add corn to large sauce pan along with all ingredients except water and cornstarch.
• Stir corn mixture over medium heat until butter is melted.
• Combine water and cornstarch and stir until cornstarch is disolved.
• Slowly add water to corn in sauce pan, stirring constantly.
• Reduce heat to simmer and stir until sauce thickens.
• Let simmer, stirring occasionally, until corn is tender, about 10 minutes.