Buttered Corn

Buttered corn is one of the easiest side dishes you can make.  This buttered corn is savory and sweet.

You’ll enjoy it next to a variety of dishes, such as a Rib Eye Steak or some Chicken Enchiladas Rojas.

It would also go great with BBQ, such as BBQ Ribs in the Oven, Oven Baked BBQ Chicken, or Baked BBQ Salmon.

I would also serve it next to some Chicken Teriyaki Skewers.  Like I said, it’s a very versatile side dish.

Ingredients for buttered corn

• 3 (15 ounce) cans whole kernel corn.  I like to use one that’s organic/non GMO.  Since there is a limited number of ingredients, quality definitely matters.
• 10 to 11 tablespoons sweet cream unsalted butter.  I am essentially adding 3 tablespoons per can of corn, plus a little extra to finish the dish.
• 1/2 teaspoon salt
• 1/2 teaspoon white granulated sugar
• 1/4 teaspoon onion powder
• Pinch of black pepper
• 2 teaspoons of cream.

Directions for how to cook corn from a can

• Drain the liquid from the cans as much as possible.  The corn will still retain some liquid naturally.
• Heat a large pan to medium heat.  Add 9 tablespoons of the butter.
• Melt the butter and cook until it becomes foamy, and just starts to brown a little.  We are looking for the very beginning stage of browed butter.
• Stir in the salt, sugar, onion powder, and pepper.  The little bit of sugar will balance the salt and will also enhance the natural sweetness of the corn.
• Add the corn, along with the cream.
• Cook on medium heat until the rest of the liquid from the corn evaporates.  The corn should be heated through and remain crisp.
• At this point, add one or two more tablespoon of butter and allow it to melt and coat the corn kernels.

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Buttered Corn

Buttered corn is one of the easiest side dishes you can make.  This buttered corn is savory and sweet.

Course Side Dish

Cuisine American

Keyword Vegetable, Vegetarian

Ingredients

• 3 (15 ounce cans ) whole kernel corn (I like to use one that's organic/non GMO)
• 10 to 11 tablespoons sweet cream unsalted butter
• 1/2 teaspoon salt
• 1/2 teaspoon white granulated sugar
• 1/4 teaspoon onion powder
• Pinch of black pepper
• 2 teaspoons of cream

Instructions

1. Drain the liquid from the cans as much as possible.  The corn will still retain some liquid naturally.
2. Heat a large pan to medium heat.  Add 9 tablespoons of the butter.
3. Melt the butter and cook until it becomes foamy, and just starts to brown a little.  We are looking for the very beginning stage of browed butter.
4. Stir in the salt, sugar, onion powder, and pepper.  The little bit of sugar will balance the salt and will also enhance the natural sweetness of the corn.
5. Add the corn, along with the cream.
6. Cook on medium heat until the rest of the liquid from the corn evaporates.  The corn should be heated through and remain crisp.
7. At this point, add one or two more tablespoon of butter and allow it to melt and coat the corn kernels.

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