This post may contain affiliate links.Please read our disclosure policy.If you’ve never used the back of a knife to scrape the corn cob after slicing off the kernels, I can safely say you’ve never had the best Buttered Corn recipe.

This one simple trick makes a milky liquid that I like to call ‘corn essence,’ and it adds so much creaminess without cream! I can guarantee you’ll never make another recipe besides this one ever again.I’m sorry for saying it like this, but this is the very best recipe for buttered corn and every other recipe needs to go away.I came across this method for buttered corn where you scrape the milk out of the cob that lives behind the corn kernels.

It’s a method I learned from Jeffrey Steingarten in one of his books, and I’ve never made corn any other way since.It is creamy without any cream, and once you try it, you will be hooked.Scraping the cob until it’s completely dry with both sides of the knife is the key to success! Use the back of the knife, and scrape until all of the liquid comes out and the cob appears dry! Ingredients Corn.

This recipe starts with 4 ears of corn, but you can scale it up as much as you want, as long as you scale up the size of the skillet as well.Peel all of the leaves off of each ear, and remove all of the silk before proceeding with the recipe.Butter.

Since we have 4 ears of corn, we need 4 tablespoons of butter.If you scale this recipe up, it’s one tablespoon of butter per

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