Buttered Corn on The Cob is a delicious and flavorful side dish, perfect for summer, when the corn is ready to be harvested. It's also a popular dish in the United States, immediately conjuring up memories of village festivals and convivial family dinners. It's also excellent as an appetizer, nibbled with your hands.
This quick and easy recipe requires two cooking steps: first in boiling water with a teaspoon of coarse salt and a pinch of baking soda, and then in a pan, browning the boiled corn with a generous knob of butter and a pinch of salt for a creamy, fragrant result. Once ready, you can sprinkle them with freshly ground pepper and serve them with grilled meat or baked fish, or serve them as an appetizer with a small bowl of olives and other savory snacks. To fully enjoy them, the key is to eat them while they're still piping hot.
Can I Use Pre-Cooked Corn on The Cob?
We have chosen fresh corn cobs, which should be cleaned carefully by removing the leaves and the external white filaments, but alternatively, when they are not in season, you can replace them with pre-cooked ones: blanch them for just ten minutes or cook them directly in a pan, covered with a lid and moistened with a glass of water, before flavoring them with butter.
Why Add Baking Soda?
Baking soda, added during cooking, will soften the corn kernels without altering their flavor. You can omit it if you prefer, but otherwise, we recommend using about 1/2 teaspoon for every 2 liters of water.
Ingredients
How to Make Buttered Corn on The Cob
Using a sharp knife, cut the base of the cobs.
Using a sharp knife, cut the base of the cobs.
Remove the leaves and filaments.
Remove the leaves and filaments.
Wash the corn cobs under running water and pat them dry with kitchen paper.
Wash the corn cobs under running water and pat them dry with kitchen paper.
Place them in a pan with cold water, add the bicarbonate of soda and coarse salt, and leave them to cook for about 30 minutes from when the water comes to the boil, or until they are tender when pierced with the prongs of a fork.
Place them in a pan with cold water, add the bicarbonate of soda and coarse salt, and leave them to cook for about 30 minutes from when the water comes to the boil, or until they are tender when pierced with the prongs of a fork.
Once the time has passed, let the corn cobs cool for a quarter of an hour immersed in the liquid; then remove them and drain them carefully.
Once the time has passed, let the corn cobs cool for a quarter of an hour immersed in the liquid; then remove them and drain them carefully.
Melt a generous knob of butter in a non-stick pan together with a pinch of salt.
Melt a generous knob of butter in a non-stick pan together with a pinch of salt.
Place the boiled corn cobs in the pan with the melted butter and let them brown on all sides over a high flame.
Place the boiled corn cobs in the pan with the melted butter and let them brown on all sides over a high flame.
Once ready, arrange the corn on a serving plate and sprinkle with freshly ground pepper to taste.
Once ready, arrange the corn on a serving plate and sprinkle with freshly ground pepper to taste.
Bring the corn on the cob with butter to the table and serve them immediately, piping hot!
Bring the corn on the cob with butter to the table and serve them immediately, piping hot!
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