- Corn on the cob 2
- Salt as much as is needed • 1 kcal
- Coarse salt as much as is needed
- Baking soda as much as is needed
- Butter as much as is needed • 717 kcal
The corn on the cob with butter immediately make us think about American movies, country festivals where people nibble it on the street, or barbecues in the gardens. Well, in fact, preparing toasted corn on the cobs is a real American ritual, especially if accompanied by meat.
Today we’ll see how to prepare delicious corn on the cobs with butter but without having a barbecue. Of course grilling is ideal for enjoying them at best, but alternatively you can also prepare them at home in a pan, without giving up the pleasure of fresh corn. Rich in nutrients, fiber and vitamins, corn is the most cultivated cereal in the world, it is super energetic and gluten-free.
The recipe is very simple and above all much tastier than that of the classic boiled corn on the cob. Just double-cook and sauté them with butter, salt and pepper. Serve them as a side dish or as an appetizer. So let’s how to prepare tasty corn on the cobs with butter but without having a barbecue.
How to prepare corn on the cobs with butter
Clean the cobs by cutting all the leaves and filaments. Rinse them under running water, then put them in a pot with plenty of water, together with coarse salt and baking soda.
Bring to the boil and cook. It may take 30 to 60 minutes, depending on the size of the cobs. Skewer a fork to check for cooking. If the corn is soft, you can drain it.
In a non-stick pan, melt a knob of butter and the salt. Add the cobs and roll them well in the butter, so that they gain flavor. Let them brown for a few minutes, add a sprinkling of pepper and serve hot.
Alternatively, you can also boil the cobs, brush them with melted butter and salt and then cook them for about 30 minutes in the oven with the grill, in order to make them even more crunchy.
To make the cobs with butter even tastier, you can use a flavored butter, or add some lemon juice, aromatic herbs or a clove of garlic when you brown them in a pan.
Eat the freshly made cobs, still hot. Anyway, you can preserve them in the refrigerator for a couple of days, closed in an airtight container.