People have their own style of eating corn. You might prefer the "typewriter" method, where you nibble kernels in horizontal straight rows. Maybe you are a "middle of the ear" kind of person, working your way out to the ends. Some people get creative and eat round and round, perfecting their "spiraling" method to the tippie top.
They are all different means to an end.
I am going to share a shortcut for buttering up those delicious cobs. Now your family and friends can focus on their technique and stop fighting over passing the butter dish. Nobody likes to wait for the butter!
Roasting ears are a treat and every year I boil dozens of them. I don't mind preparing them, but buttering the ears one by one is a daunting task. I gave up several years ago and found a method that works for a gathering or a large family.
Here is what you need:
- prepared sweet corn
- a large plastic bag, I used a freezer bag
- 1 stick of butter
- put the butter in your bag
- add the sweet corn, about 4 or 5 ears at one time
- seal the bag, letting as much steam out as possible
- RUB the ears around in the bag with the butter
- when the butter has melted and coated the corn, remove the ears
- salt and serve
- REPEAT until all the corn has been buttered
- Place the bag in the fridge and save it for the next time you serve roasting ears
This is a simple time saver for me during the summer months. I hope it helps you out. Our family is traditional and we eat our ears with salt and butter. We also lean toward the "typewriter" as our preferred method.
How do you like to eat fresh sweet corn?