Simply Corn

Submitted by Vicki in CT

"It's fresh corn season and this is the BEST way to enjoy its perfect sweetness. Easy and quick too."

 

• Ready In: 14mins
• Ingredients: 4
• Serves: 4

ingredients

• 5 ear corn
• 118.29 ml water
• 59.16 ml butter
• salt

directions

1. Remove husks and silks from corn.
2. Place a dish towel over cutting board. Stand corn up on end and using sharp knife slide down cob cutting off all the kernels. Go all the way around. Pick up towel and then pour kernels into medium sauce pan. (The towel keeps the kernels from bouncing all over the place.).
3. Using dull side of knife, scrape any "milk" from the cob into pan.
4. Repeat with remaining corn.
5. Pour in water. Place lid on pan. Heat to boil and cook 3 minutes. Turn off heat. Let pan set one minute.
6. Using lid as strainer pour off all water. Stir in butter until melted. Salt to taste.

Reviews

[bmcnichol]

Good and simple way to make corn. I followed the recipe as written and we all enjoyed this as a side dish with dinner tonight.

 

[pgarrison12]

We tried this corn tonight, and it was delicious!!! What a great way to make fresh corn when you're tired of coc. I served with Mediterranean Chicken and boiled potatoes. I'm definitely going to make this again this summer. Thanks for a great recipe!!!

 

[PugGrannie]

After buying 2 dozen ears of corn at the farmers' market, we were getting tired of eating it on the cob. What a simple way to make it seem a little different. Will definitely use this method again.

 

[breezermom]

Very simple recipe. The only change I made was to milk the corn cobs after draining. I didn't want to pour that down the drain! I added the corn cob "milk" to the butter when serving. Very similar to fried corn, except it is "boiled"! Love corn anyway you make it....so 5 stars from me. Made for Zaar 123 Hits tag.

 

[twobees]

Simple is better. I cannot figure out why this tastes better than corn on the cob with butter, but it does. Maybe it's because you can scrape the corn milk into the pan. This recipe reminds me of http://www.epicurious.com/recipes/food/views/Braised-Fingerling-Potato-Coins-350231 and Alice Water way of doing potatoes. Thanks Vicki