How to Magically Turn Corn Into Butter (2024)

FAQs

What is the hack for buttering corn? ›

Bring a full stick of cold, unwrapped butter to the table, pass the stick of butter around, and everyone can roll their cob on the butter, lengthwise. The hot corn melts the butter as you spin it. The whole thing is coated evenly, and there's no mess. It's the perfect solution.

No more butter slipping off the knife and–even better–no waiting for the butter dish to be passed! Simply cut a piece of sandwich bread into 9 pieces. Then place a pat of butter on top of each bread square and arrange on a dish. Swipe the bread over the corn to butter and–Voila!

Fill a mason jar half way with very hot water and add a half stick of butter. Melted butter will rise to the top. Dunk your ear of corn in the mixture and voila! Add different seasonings to spice up your corn.

Just combine the melted butter and oil in the squeeze container, and give it a quick shake. That's it! The condiment bottle is easy to pass around the table, letting each person douse their corn to taste. The butter mix will stay liquidy all evening, even through second helpings.

To clean corn like Ken, put one to two whole ears of corn with their husks into your microwave, heat them for four minutes each, and then use heat-safe gloves or towels to remove them, cut a few inches off the stem ends, and slide the silk-free cobs out of their husks.

In this "Babs Hack," simply fill up a cup of water with really hot water, dump it out, then place it over a stick of butter. After 5 minutes, the butter should soften. This is the trick we expected to work the best.

Boiling corn on the cob brings out its natural sweetness. But if you want an even juicier and sweeter crisp-tender bite, swap out some of the water for milk. The milk enhances the flavor and texture. It also infuses the corn on the cob with milk and butter, resulting in salty, buttery kernels.

The best you could argue is that the corn becomes more deeply seasoned, as some of the salty-sweet water works its way in between the kernels.

Olive Oil, Garlic and Parmesan: In a small bowl, combine 2 grated garlic cloves, 2 tablespoons olive oil and 1 tablespoon fresh lemon juice. Baste hot, cooked corn with mixture and sprinkle with grated Parmesan.

Pan roast the corn until some is slightly browned and the liquid is gone. Season with salt and pepper. Even just pan roasting the corn will make it taste better than just heating it up in a saucepan. A little butter, milk and a dash of sugar will go a long way to improving the flavor.

Does butter make corn taste better? ›

I always want sweet corn on the cob when it's not in season, and sometimes, canned sweet corn has a funky flavor. Now, you can have quick sweet corn all year round! Using real salted butter makes a huge difference in this case. It tastes just like in-season corn on the cob.

At its core, a butter bath is a technique where cooked meats are immersed in. a bath of melted butter. This method not only adds a decadent richness to. the meat but also acts as a protective seal, locking in moisture and infusing. every bite with unparalleled flavor.

Add a few popcorn kernels to melted clarified butter and let pop. Once popped, add remaining kernels; swirl to coat in butter. Cover; reduce heat to medium. Gently shake pan while kernels pop.

Mayonnaise. Instead of just using butter, make Mexican-style corn: Spread it with mayonnaise, then give it a sprinkle of cheese and chile powder. Better yet, slather the corn with your own homemade flavored mayonnaise.

Popular in the Midwest (where it's sometimes called milk boiled corn), butter bath corn is an easy yet ingenious upgrade to boiled corn. Like steaming or boiling, a butter bath makes for tender corn that has a pleasant pop — and, thanks to the milk and butter, it's extra sweet and flavorful.