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honeymonster6 to 8 ears leftover corn on the cob
really good steak knife or paring knife if your steak knives aren't sturdy
plate
spoon
medium saucepan
wooden spoon or scraping spoon to stir corn while cooking
3 to 4 tablespoons butter (this is a taste thing)
salt (again, to taste)
1 tablespoon heavy (whipping) cream
De-cob the corn: hold cobs small-end down on plate, and use your knife to cut off the kernels. Don't worry about getting the whole kernel off the cob. Once the kernels are off, scrape the sides of the cob downward with your spoon, getting the leftover meat and juice on the plate. I usually clean a cob, throw it out, and scrape the plate into the saucepan before starting the next one.
Once you have all of the edible corn in the saucepan, add your butter and cream and put the pan over a small burner set at "low" (or "lo"). Cook corn, stirring constantly, until butter is melted and corn is hot enough to eat. This is best if you don't let the mixture boil. Taste the corn and add salt until you think it tastes right.
Serve.
really good steak knife or paring knife if your steak knives aren't sturdy
plate
spoon
medium saucepan
wooden spoon or scraping spoon to stir corn while cooking
3 to 4 tablespoons butter (this is a taste thing)
salt (again, to taste)
1 tablespoon heavy (whipping) cream
De-cob the corn: hold cobs small-end down on plate, and use your knife to cut off the kernels. Don't worry about getting the whole kernel off the cob. Once the kernels are off, scrape the sides of the cob downward with your spoon, getting the leftover meat and juice on the plate. I usually clean a cob, throw it out, and scrape the plate into the saucepan before starting the next one.
Once you have all of the edible corn in the saucepan, add your butter and cream and put the pan over a small burner set at "low" (or "lo"). Cook corn, stirring constantly, until butter is melted and corn is hot enough to eat. This is best if you don't let the mixture boil. Taste the corn and add salt until you think it tastes right.
Serve.
