Wednesday, November 20, 2013

Pre-Buttered Corn Serve corn on the cob already buttered so guests can dig right in. Bring water to a boil in a stockpot (don't add any salt; it toughens kernels), and drop in six to eight ears. Return to a boil, then cook two to four minutes for crisp-tender corn. When ears are just about done, slice eight tablespoons of unsalted butter, and drop them into the cooking water; stir to melt. The butter will float, and each ear will get an even coating as you remove it from the pot with tongs.

25 Baked Alternatives To Potato Chips And French Fries
25 Baked Alternatives To Potato Chips And French Fries
Click here to download
Pre-Buttered Corn Serve corn on the cob already buttered so guests can dig right in. Bring water to a boil in a stockpot (don't add any salt; it toughens kernels), and drop in six to eight ears. Return to a boil, then cook two to four minutes for crisp-tender corn. When ears are just about done, slice eight tablespoons of unsalted butter, and drop them into the cooking water; stir to melt. The butter will float, and each ear will get an even coating as you remove it from the pot with tongs.
Pre-Buttered Corn    Serve corn on the cob already buttered so guests can dig right in. Bring water to a boil in a stockpot (don't add any salt; it toughens kernels), and drop in six to eight ears. Return to a boil, then cook two to four minutes for crisp-tender corn. When ears are just about done, slice eight tablespoons of unsalted butter, and drop them into the cooking water; stir to melt. The butter will float, and each ear will get an even coating as you remove it from the pot with tongs.
Click here to download

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