Sunday, August 15, 2010

Butter Makes Everything Better

On Saturday I had a few people over for dinner.  We had salmon steaks, creamy mashed potatoes, steamed broccoli and corn off the cob.
I make ridiculously good corn.  Although, I think you should just eat it and not really pay attention to all the butter in it.

Preheat Oven to 350 degrees.  Shuck 6 ears of corn and lay in a 16x9 baking pan.  Smear a 1/4 stick of butter the top of the corn and then sprinkle liberally with salt, cracked black pepper and cajun seasoning.  Turn the butter side down and smear another 1/4 of a stick of butter on the other side.  Add lot's more seasoning.

Cover the pan with foil and bake for about 60-75 minutes.  Cut the corn off the cobs and toss the corn in any melted butter and seasoning mix at the bottom of the pan.  Serve warm.

This also makes a delicious cold salad with the addition of a little olive oil, fresh lime juice,  diced red onion and crumbled  cojita cheese.

*Substitution note:  If you don't like butter please don't use margarine.  Margarine is gross.  If you need to go lower calorie or want dairy free just use a pastry brush to coat the corn in olive oil. 


  1. Sounds sooooo good! And you're right about margarine, although I long for it's soft goodness when I want a grilled cheese sandwich...then I remember reading that it's just one molecule different than plastic.

  2. Was this the recipe from that corn you made us the other weekend?