Sweet Buttered Corn
Sweet Buttered Corn is a delightful summer side dish that combines juicy corn, creamy butter, and garlic for a comforting yet elegant flavor.
Ingredients
Corn Base
- 6 ears 6 ears corn, husks removed and halved Bright and fresh
- 3 cloves 3 cloves garlic, halved Adds aromatic depth
- 4 cups 4 cups water To boil the corn
- 1.5 teaspoons 1 1/2 teaspoons kosher salt To taste, elevating flavor
- 1.5 teaspoons 1 1/2 teaspoons freshly ground black pepper To taste, providing gentle spice
Creamy Sauce
- 2 cups 2 cups whole milk Creates a creamy base
- 0.5 cup 1/2 cup unsalted butter, cubed For richness
- 0.25 cup 1/4 cup brown sugar Enhances sweetness of corn
- 3 tablespoons 3 tablespoons chopped fresh chives For garnish and fresh flavor
Instructions
Preparation
- In a large stockpot or Dutch oven, combine 4 cups of water, the halved garlic cloves, 1 1/2 teaspoons of salt, and 1 1/2 teaspoons of black pepper. Place it over medium heat and bring the mixture to a boil.
- Once boiling, reduce the heat and let it simmer for about 10 minutes to infuse the rich flavors.
- Stir in the whole milk, cubed butter, and brown sugar until well combined.
- Bring the mixture back to a gentle boil and carefully add the halved corn ears to the pot.
- Reduce heat again and let it simmer until the corn is just tender, which should take about 10 minutes.
- Serve hot, garnished with freshly chopped chives.
Notes
For extra heat, add a pinch of cayenne pepper or red pepper flakes. Leftover corn can be blended into a corn puree. Drizzling truffle oil before serving enhances flavor sophistication.