This Is How to Butter Corn on the Cob for a Crowd Taste of Home

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Instructions. Place corn in slow cooker. Cover with water. Cook on high for 2½ to 3 hours. Drain the water (or remove corn from crockpot). Melt the butter and drizzle over the corn. (If using lemon juice, stir it into the butter before pouring over the corn.) Toss to coat and sprinkle with salt and chopped parsley.

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Preparation. Step 1. 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.

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Instructions. In a large skillet, melt the butter over medium heat and stir in the corn, salt and pepper and cook for 5-10 minutes, stirring occasionally. Pour the heavy cream over the corn, reduce the heat and cook for 5 minutes or until the sauce has reduced slightly. Mix in the honey and cook for an additional 2 minutes.

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When butter is melted, add corn, arranging ears to keep them submerged; cover. Reduce heat to a simmer; cook 5 to 8 minutes. Meanwhile, soften remaining 1/4 cup butter and mince remaining two garlic cloves. In a small bowl stir together softened butter, minced garlic, the remaining 1 tablespoon chili powder, and 1 1/2 teaspoon cumin, and 1/2.

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Directions. In a heated pan, melt the butter in medium heat. Add the carrot cubes and cook for 1-2 minutes. Add onion, corn, salt and pepper. Cook for another 2 minutes. Add-in the bell pepper (optional). Stir and cook for another 1 minute (medium heat). Serve and enjoy your buttered corn & carrots!

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In a large kettle, bring 3 qts. of water to a boil; add corn. Return to a boil; cook for 3-5 minutes or until tender. Meanwhile, in a small saucepan, melt butter. Stir in the chili powder, pepper, garlic powder and cayenne; cook and stir for 1 minute. Combine cornstarch and broth until smooth; gradually whisk into butter mixture.

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In a pan, add the sweet corn along with 2 tablespoon of water and let it simmer until it thaws and softens. You could do this in the microwave as well. Once the corn is thoroughly thawed and warm, add the butter along with the spices and salt and mix. Let it warm through and then turn off the flame.

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Add the garlic to the butter and stir until fragrant, about a minute. When the garlic smells amazing, add the two cans of corn (drained and rinsed). Then add the salt, pepper and stir to combine. Cook for 5 minutes, stirring once in a while.

When is Buttered Corn Day? August 23

Today is: Buttered Corn Day. There are six different kinds of maize, or corn, and one of them is sweet corn, the kind that is most often celebrated on National Buttered Corn Day. Corn was first.

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Instructions. Place a small saucepan on the stove on medium heat. Add butter and milk into the small saucepan. Dump in the frozen corn stirring often and bring to a low boil. Once almost boiling, reduce the heat to medium-low and fully cook the corn with the butter and milk. Sprinkle in a little salt and pepper and serve.

This Is How to Butter Corn on the Cob for a Crowd Taste of Home

From the creamy butter that drips down your chin to the sweet crunch of delicious corn, this day is a celebration of all things buttered and corn-y! When is Buttered Corn Day? It's national buttered corn day on the 23rd August. The Butter and the Kernel: A Delicious Love Story. Buttered corn has been a beloved dish for centuries.

Buttered Corn on the Cob stock image. Image of edible 18947001

It is observed annually on August 23. You celebrate by eating corn with plenty of butter, on the cob or off the cob! Corn can be boiled, roasted, or steamed and can be made on the stove top, in the oven, on a grill, or in a microwave. Our fav way to cook it is on the grill.

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Turn off and let corn sit for 2-3 minutes. Melt butter in a small saucepan over medium heat. Add Cajun seasoning, garlic salt, and lime juice. Stir and cook for approximately 2 minutes. Drain corn and place in a serving dish then pour the Cajun butter over the corn. Roll corn to coat all sides and enjoy.

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Instructions. Preheat oven to 400 degrees F. In a medium bowl, combine butter, parsley, garlic, lemon zest, thyme, rosemary, basil, salt, pepper and cayenne pepper, set aside. Place corn husks directly on the oven rack and roast until corn is soft, about 35-40 minutes. Peel down husks and spread with butter mixture.

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Bring a large pot (or Dutch oven) of water to boil. Add 1 tablespoon of salt to the water. Add the shucked corn. Allow to bring to a boil again and cook for 5 minutes. Remove corn onto a plate and butter while it's hot. Season with salt and fresh ground pepper. Serve while hot, enjoy!

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Scoop half of corn into the work bowl of a food processor or blender and set aside. Add onion, garlic, farro, black pepper and red pepper flakes to corn in pot and cook, stirring, for 1 to 2 minutes, just to start softening the ingredients. Add water, another 1 teaspoon salt, more pepper, and bring to a boil.