#The cob quicky butter how to#
#The cob quicky butter free#

Drain corn and place in a serving dish then pour the Cajun butter over the corn. In a small saucepan over medium heat, melt butter, add Cajun seasoning, garlic salt, and lime juice. Turn off the heat and let corn sit for 2-3 minutes. Place ears of corn in the boil and boil for 5-6 minutes.

#The cob quicky butter how to#

How to Make Cajun Buttered Corn on the Cob Step-by-Step Instructions Step 1 – Prep Ingredients Needed to Make Cajun Buttered Corn on the Cob Cook your other summer favorites and then remove the corn for serving. For this cooking method, butter the corn first, then wrap it in foil and place it next to the charcoal under the grill. It’s best if you have a charcoal grill like a Weber. In addition to boiling, there are other ways to prepare corn on the cob. Thaw them before use by moving them to the refrigerator a day ahead of food prep.

#The cob quicky butter free#

To freeze it, cut the kernels free over a mixing bowl and pour them into a freezer bag for storage. To keep it for a few days in the refrigerator, just put leftover corn in a sealed container or wrap it in plastic. You can use your leftover corn on the cob for future recipes such as soup salads, salsa, etc. If you’re a perfectionist, this will take a lot of time, so you’ll have to balance your expectations. Then all you have to do is pick out the remaining silks to clean up the cob before moving on.

Break off the leaves and silks and discard them in a bag or waste bin. If you give it a good enough tug it should come off clean. Them, gripping the bottom of the ear by the husk with one hand, rip open the corn by the tip with the other. split open the top so that you expose the first few kernels. The way to do that is to peel everything back but the thin layer of leaves touching the kernels of the corn. You probably won’t get them all, but you want to try to get most.įirst though, you have to remove the husk. The hardest part of shucking corn is removing the silks. Just keep it in the refrigerator until it’s time to shuck and cook. Your corn doesn’t need to be wrapped or covered. However, this isn’t necessary for keeping the corn fresh unless you are less fixed on the time you plan to use it. Ideally, you will have a drawer for vegetables with an individually controlled climate within the compartment. Leave the husk on and store your corn in the refrigerator. Don’t shuck the corn until you are ready to start cooking with it. Plan to spend some time shucking the corn, since you went for the best quality and not the pre-shucked and packaged corn cobs at the store. If they don’t have these identifiers, don’t buy them. Here’s what you need to do to get the best corn they have. Corn on the cob is no different from all of the other produce subject to individual scrutiny, but there are different things to look for. Picking the freshest and tastiest ingredients is a high-stakes game at the supermarket or greengrocer. There is no guarantee of quality and I personally have experienced the misfortune of buying so-called fresh fruit that had already turned, or just on the brink of spoilage. Depending on where you live, fresh produce may be difficult to come by. There is nothing worse than wandering into the produce section of the grocery store and staring at a mound of fruit or vegetables you can’t distinguish from one another. Once you’ve mastered these corn picking methods you can be reasonably certain that you will get the freshest and therefore the tastiest corn available every time you go to the market. As with any produce, there are a few tricks to this. Making the best corn on the cob starts with buying the best corn you can get your hands on. Here is how to find the best fresh corn and how to give it the optimal flavor. You will need to find good fresh corn and know how to prepare it for boiling as well as what to do with the leftovers so you can use your cajun-buttered corn for future recipes. Great corn on the cob is the result of a good recipe and good sourcing.