Easy Way to Make Sweet and Butter Corn
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This easy Buttered corn side dish is pure comfort food that is a must make for the holidays or even alongside dinner.
Many wonder how someone can eat vegan or vegetarian at parties, and especially on Thanksgiving, That is when we remind them of all the delicious plant-based side dishes! While others are eating turkey and ham, you can find me with a plate full of purple mashed potatoes, roasted butternut squash, roasted Brussels sprouts with garlic, this buttered corn, vegan stuffing or vegetarian stuffing, and mushroom gravy. Don't worry, I save room for dessert too!
Now, this buttered corn may sound a little crazy to you, but don't knock it until you try it. We use milk in addition to the butter to reduce the amount of butter, but still, coat each piece of corn. This is best paired with sweet corn that's not too mushy, so we use frozen or fresh, not canned corn.
how do you make buttered corn?
Heat up a small saucepan on medium-high heat.
Place butter and milk into a small saucepan on medium heat.
Dump in the frozen corn and then bring to a boil, stirring every so often.
Once almost boiling, reduce the heat to medium-low and allow to fully cook the corn with the butter and milk.
Sprinkle in a little salt and pepper and serve.
can I use frozen corn?
Yes! We actually recommend using frozen corn. We buy organic yellow corn, organic white corn, or even a mixture of the two if we can find it. We prefer to use frozen over canned. Canned just doesn't compare to the taste of fresh and frozen corn in our opinion.
can I use fresh corn for this recipe?
Yes, it will take a little longer to cook and prep but you can absolutely use fresh corn.
can I save leftover corn?
Yes, you can pour the remaining buttered corn in an airtight container and store in the fridge for 2-3 days.
can I make this vegan?
You can make this a vegan corn side dish by using almond milk and vegan butter. Our favorite vegan butter is Miyoko's. It's made out of coconut oil, sunflower oil, and cashews. It melts beautifully, and you would never know that it's a plant-based butter. We've tried our fair share and feel comfortable saying that it's the best vegan butter on the market right now.
recipe notes:
- Use fresh corn on the cob by removing the corn kernels. Add the corn just as you would with frozen. You'll need to cook a little longer to fully cook the corn.
- Save leftovers in an airtight container in the refrigerator for 2-3 days
- Use plant-based milk and butter if you want to make vegan buttered corn.
Buttered Corn
This easy Buttered corn side dish is pure comfort food that is a must make for the holidays or even alongside dinner.
Servings: 5
Calories: 42 kcal
- 1 16 oz bag frozen corn
- 3/4 cup milk
- 1 tablespoon butter
- salt + pepper to taste
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Place a small saucepan on the stove on medium heat.
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Add butter and milk into the small saucepan.
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Dump in the frozen corn stirring often and bring to a low boil.
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Once almost boiling, reduce the heat to medium-low and fully cook the corn with the butter and milk.
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Sprinkle in a little salt and pepper and serve.
- Use fresh corn on the cob by removing the corn kernels. Add the corn just as you would with frozen. You'll need to cook a little longer to fully cook the corn.
- Save leftovers in an airtight container in the refrigerator for 2-3 days
- Use plant-based milk and butter if you want to make vegan buttered corn.
Calories: 42 kcal | Carbohydrates: 1 g | Protein: 1 g | Fat: 3 g | Saturated Fat: 2 g | Cholesterol: 9 mg | Sodium: 35 mg | Potassium: 48 mg | Sugar: 1 g | Vitamin A: 130 IU | Calcium: 41 mg
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
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Source: https://www.knowyourproduce.com/buttered-corn/
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