Corn the cob is a single of the most quintessential barbecue and picnic foodstuff. Think about it: A juicy cheeseburger with potato salad and coleslaw on the aspect is not total with out corn on the cob. How fulfilling is it to sink your tooth into an ear of plump and buttery corn on the cob? (Acquiring individuals kernels out of your tooth afterwards is a total other tale.) On the other hand, we know it’s a good deal of operate to get to that issue.
Frequently, buttering corn which is still on the cob can be a cumbersome endeavor, what with attempting to rotate the cob on the plate whilst your other hand clumsily dresses it with a glob of butter. This can be particularly messy when you are without the need of all those beneficial corn on the cob holders. Has the cob ever slipped out of your fingers though you were being trying to coat it with a slab of butter? We’re not amazed if it has.
Fortunately, there is an a lot easier way to butter corn that will not lead to it to slip ideal out of your fingers and get all more than your clothes—or even worse, fall to the floor. Rely on us, this 1 trick will modify each individual barbecue you at any time host. Additionally, it is most famously attributed to Martha Stewart, so you know it’s got to be very good.
Alright, so what’s the very simple hack to buttering an ear of corn on the cob?
The essential is to add butter to the corn though it is cooking in drinking water, as opposed to right after when it’s on your plate. This way, the corn will get that buttery flavor through the full cob all in a person go, without the need of the inconvenience of manually spreading the butter throughout the kernels in the hopes that it melts into every single minimal crevice.
Acquired it, so I set the butter into the boiling drinking water?
Indeed, that is specifically what you do. Much more precisely, you will want to provide the water to a boil initially and then fall each corn on the cob into the drinking water to cook like you usually would. Then, boil the corn till it attains that delighted medium texture of crisp nevertheless tender—which ought to generally be about two to five minutes—and then slide in some slices of butter into the drinking water. Stir until the drinking water appears to be like a vat of buttery goodness and the parts have melted. The butter will float to the prime, thanks to the oil in the butter (it’s much less dense than water), so it’ll seem opaque and develop a barrier for the corn to go by means of when it will come out of the pot. You can seize every corn cob out of the pot with a prolonged established of tongs, and the butter must coat just about every inch of the corn as it tends to make its way out of the pot. No kernel will be missed!
There you have it: a buttery corn on the cob without the need of the, properly, butter fingers.