Thread: How to keep butter on Corn on the Cob

On Mon, 25 May 2009 20:46:41 -0500, Sqwertz
<[email protected]> wrote:

>SO how do you get an adequate salt and butter fix when eat COTC?

Alimentary.

You have holders on the cob.

Melt butter in a small bowl and have it next to your plate . You can
spoon or brush on the butter and add salt as you please.
--
mad

On Mon, 25 May 2009 18:50:30 -0700, Mack A. Damia wrote:

> On Mon, 25 May 2009 20:46:41 -0500, Sqwertz
> <[email protected]> wrote:
>
>>SO how do you get an adequate salt and butter fix when eat COTC?
>
> Alimentary.
>
> You have holders on the cob.
>
> Melt butter in a small bowl and have it next to your plate . You can
> spoon or brush on the butter and add salt as you please.

What a PITA. That would be more awkward than my usual method #1
which you snipped)

-sw

-sw

On May 25, 9:46*pm, Sqwertz <swe...@cluemail.composted> wrote:
> How do you keep the butter from dripping off corn on the cob, and
> taking all the salt with it? *
>
> It's not always practical to have a half stick of butter on your
> plate, rolling and salting an inch at a time, and then eating it as
> quickly as you can. *Then repeating 4-6 times.
>
> You can let the corn cool a bit, but then it's too cold and the
> butter won't melt onto the corn. * Anything warmer and the butter
> just runs right off.
>
> And cutting the corn off the cob and buttering it in a bowl is just
> so... un-American.
>
> SO how do you get an adequate salt and butter fix when eat COTC?
>
> -sw

Salt the water you cook it in. Then you just have to worry about the
butter.
Of course, I microwave my corn on the cob. 2 min per ear. I've done up
to 6 at a time, in a covered dish.
no water. I prefer it microwaved, as it does not get waterlogged. the
flavor really stands out.
I salt it before buttering it. Then sprinkle with freshly cracked
pepper.
There is nothing better!

Sqwertz wrote:

(snippers)
>
> SO how do you get an adequate salt and butter fix when eat COTC?
>
> -sw

Use a little hand/home-made aluminum foil COTC boat Very simple &
easy to make. Cheap, too!

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

On Mon, 25 May 2009 20:53:14 -0500, Sqwertz
<[email protected]> wrote:

>On Mon, 25 May 2009 18:50:30 -0700, Mack A. Damia wrote:
>
>> On Mon, 25 May 2009 20:46:41 -0500, Sqwertz
>> <[email protected]> wrote:
>>
>>>SO how do you get an adequate salt and butter fix when eat COTC?
>>
>> Alimentary.
>>
>> You have holders on the cob.
>>
>> Melt butter in a small bowl and have it next to your plate . You can
>> spoon or brush on the butter and add salt as you please.
>
>What a PITA. That would be more awkward than my usual method #1
>which you snipped)
>
>-sw
>
>-sw

You said...

>And cutting the corn off the cob and buttering it in a bowl is just
>so... un-American.

Silly. I didn't say a blasted thing about cutting off the corn in a
bowl.

All I said was use a spoon or a brush to butter your cob.

Imagine that you hold the cob at an angle touching your plaste, and
you brush butter on the cob!

I think you probably know a great deal about buttering your cob.

Anyway, you failed this miserably.
--
mad

"Sqwertz" <[email protected]> wrote in message
news:8tzxoq81u8l5$.[email protected]..
> How do you keep the butter from dripping off corn on the cob, and
> taking all the salt with it?
>
> It's not always practical to have a half stick of butter on your
> plate, rolling and salting an inch at a time, and then eating it as
> quickly as you can. Then repeating 4-6 times.
>
> You can let the corn cool a bit, but then it's too cold and the
> butter won't melt onto the corn. Anything warmer and the butter
> just runs right off.
>
> And cutting the corn off the cob and buttering it in a bowl is just
> so... un-American.
>
> SO how do you get an adequate salt and butter fix when eat COTC?
>
> -sw

Never found it to be a problem. Once the corn is loaded with butter, it
won't take on any more so what drips is excess. Add salt, eat.

Sqwertz wrote:

> It's not always practical to have a half stick of butter on your
> plate, rolling and salting an inch at a time, and then eating it as
> quickly as you can. Then repeating 4-6 times.

Seen these before?

http://www.westportstyle.com/serving-trays/20928.asp

I imagine you could warm the trays beforehand and things would stay
warmer longer.

--Lin

Lin wrote:
>
> Sqwertz wrote:
>
> > It's not always practical to have a half stick of butter on your
> > plate, rolling and salting an inch at a time, and then eating it as
> > quickly as you can. Then repeating 4-6 times.
>
> Seen these before?
>
> http://www.westportstyle.com/serving-trays/20928.asp
>
> I imagine you could warm the trays beforehand and things would stay
> warmer longer.
>
> --Lin

That's exactly what I meant by a COTC 'boat'! But, I make mine from
aluminum foil, much easier to clean up I also like to add a wee bit
of heavy whipping cream, too, to that lotsa melted butter ;>

Sky, who tries not to wonder about the calories

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

In article <8tzxoq81u8l5$.[email protected]>,
Sqwertz <[email protected]> wrote:

> And cutting the corn off the cob and buttering it in a bowl is just
> so... un-American.

Amen!

>
> SO how do you get an adequate salt and butter fix when eat COTC?
>
> -sw

Adequate is subjective, IMO. I run a cold stick of butter over the hot
corn, turning the cob to, theoretically, get the buttah all over--I don't
need gobs of it. I don't use salt.

The stuff we had tonight wasn't bad. Not like fresh local, but edible
and I was surprised at that. It was a BOGO.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

Sqwertz wrote:
> How do you keep the butter from dripping off corn on the cob, and
> taking all the salt with it?
>
> It's not always practical to have a half stick of butter on your
> plate, rolling and salting an inch at a time, and then eating it as
> quickly as you can. Then repeating 4-6 times.
>
> You can let the corn cool a bit, but then it's too cold and the
> butter won't melt onto the corn. Anything warmer and the butter
> just runs right off.
>
> And cutting the corn off the cob and buttering it in a bowl is just
> so... un-American.
>
> SO how do you get an adequate salt and butter fix when eat COTC?
>
> -sw

You don't have the ear of corn butter holder! chez tragique!

They are a rectangular ceramic butter receptacles you can sit an ear of
corn on and twirl over the butter till the ear of corn is thoroughly
buttered, then, if you must, you salt it.

Honest! i keep it right next to my sterling silver chicken leg holder
--
JL

Sky wrote:
> Sqwertz wrote:
>
> (snippers)
>
>>SO how do you get an adequate salt and butter fix when eat COTC?
>>
>>-sw
>
>
> Use a little hand/home-made aluminum foil COTC boat Very simple &
> easy to make. Cheap, too!
>
> Sky
>

Or use ordinary salted butter?
--
JL

On Mon, 25 May 2009 21:30:39 -0500, Melba's Jammin'
<[email protected]> shouted from the highest rooftop:

>In article <8tzxoq81u8l5$.[email protected]>,
> Sqwertz <[email protected]> wrote:
>
>> And cutting the corn off the cob and buttering it in a bowl is just
>> so... un-American.
>
>Amen!
>
>>
>> SO how do you get an adequate salt and butter fix when eat COTC?
>>
>> -sw
>
>Adequate is subjective, IMO. I run a cold stick of butter over the hot
>corn, turning the cob to, theoretically, get the buttah all over--I don't
>need gobs of it. I don't use salt.

I'm with you. Melt the cold butter along the corn while turning it and
then hoe into it. You end up with funny shaped butter, but I keep that
chunk in a separate dish in the fridge until it's too small to use for
anything but toast or eggs.

To my taste, salted butter doesn't need any additional salt. I also
use corn holders in either end of the cob. Drooling now ...

And, sometimes, at the very beginning of the corn season, I eat it off
the cob raw.


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

On Mon, 25 May 2009 20:46:41 -0500, Sqwertz
<[email protected]> wrote:

>How do you keep the butter from dripping off corn on the cob, and
>taking all the salt with it?
>

use salted margarine

Put a large pat of butter on a slice of bread and roll the ear of corn
over it as needed. Then, eat the buttered bread or throw it out.

On Mon, 25 May 2009 22:35:03 -0500, [email protected] (Betsy) shouted
from the highest rooftop:

>Put a large pat of butter on a slice of bread and roll the ear of corn
>over it as needed. Then, eat the buttered bread or throw it out.

Forget the bread. Butter the corn and eat it while lying on your back
so the melted butter runs into your mouth.


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

On Mon 25 May 2009 06:46:41p, Sqwertz told us...

> How do you keep the butter from dripping off corn on the cob, and
> taking all the salt with it?
>
> It's not always practical to have a half stick of butter on your
> plate, rolling and salting an inch at a time, and then eating it as
> quickly as you can. Then repeating 4-6 times.
>
> You can let the corn cool a bit, but then it's too cold and the
> butter won't melt onto the corn. Anything warmer and the butter
> just runs right off.
>
> And cutting the corn off the cob and buttering it in a bowl is just
> so... un-American.
>
> SO how do you get an adequate salt and butter fix when eat COTC?
>
> -sw
>

Get one of these...

http://www.sgros.com/butter.html

--
Wayne Boatwright
------------------------------------------------------------------------
Tell me what you eat, I'll tell you who you are. ~Anthelme Brillat
~Savarin

Betsy said...

> Put a large pat of butter on a slice of bread and roll the ear of corn
> over it as needed. Then, eat the buttered bread or throw it out.


Betsy,

That's always how we did it! And then you had a piece of buttered bread to go
with it.

Best,

Andy
--
What should I make for breakfast?
http://alturl.com/wo3y

bob said...

> On Mon, 25 May 2009 22:35:03 -0500, [email protected] (Betsy) shouted
> from the highest rooftop:
>
>>Put a large pat of butter on a slice of bread and roll the ear of corn
>>over it as needed. Then, eat the buttered bread or throw it out.
>
> Forget the bread. Butter the corn and eat it while lying on your back
> so the melted butter runs into your mouth.


Heck, who needs butter?!!

http://i39.tinypic.com/35kjzmx.jpg

My "Field of Dreams"

Layin' in the dirt staring up at the sky with sweet corn milk sugar dripping
down your cheeks and neck!

It does pay to have a good sense of direction before heading inside!

Best,

Andy

On May 25, 9:01*pm, Mack A. Damia <mybaconbu...@hotmail.com> wrote:
> On Mon, 25 May 2009 20:53:14 -0500, Sqwertz
>
>
>
>
>
> <swe...@cluemail.composted> wrote:
> >On Mon, 25 May 2009 18:50:30 -0700, Mack A. Damia wrote:
>
> >> On Mon, 25 May 2009 20:46:41 -0500, Sqwertz
> >> <swe...@cluemail.composted> wrote:
>
> >>>SO how do you get an adequate salt and butter fix when eat COTC?
>
> >> Alimentary.
>
> >> You have holders on the cob.
>
> >> Melt butter in a small bowl and have it next to your plate . *You can
> >> spoon or brush on the butter and add salt as you please.
>
> >What a PITA. *That would be more awkward than my usual method #1
> >which you snipped)
>
> >-sw
>
> >-sw
>
> You said...
>
> >And cutting the corn off the cob and buttering it in a bowl is just
> >so... un-American.
>
> Silly. *I didn't say a blasted thing about cutting off the corn in a
> bowl.
>
> All I said was use a spoon or a brush to butter your cob.
>
> Imagine that you hold the cob at *an angle touching your plaste, and
> you brush butter on the cob!
>
> I think you probably know a great deal about buttering your cob.

HEY, *I* was the one who pointed out how good rich, creamery butter is
as a lubricant.
>
> Anyway, you failed this miserably.
> --
> mad

--Bryan