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Old 08-01-2006, 12:04 PM   #11
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I have three of them

Originally Posted by GB
I usually start with a knife, but the butter soon falls onto the place. I then roll the corn on the butter in the plate. That seems to work pretty well.

My MIL just bought us a little gadget though. It holds a half stick of butter. There is a plunger in the back and it pushes the butter out as you apply it. I think she paid less than a buck for it.
We are in the midwest and yes fresh corn, all the time. I actually grew
corn this year very good. Only bad part was our dog loves corn and he
was pretty determined he would get one everytime we picked it. It is all
gone now. Really good corn I don't think needs butter
just a bit of salt and pepper.

I have three of those gadgets for when we have people over I just
have one in the middle of the table and one on each side of the table.

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Old 08-01-2006, 12:05 PM   #12
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Originally Posted by ChefJune
Those sprays and "squirts" may work, but imo they taste like cr*p!
So you're saying its I Can't Believe its Not Cr*p?

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Old 08-01-2006, 12:08 PM   #13
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We always melted our butter and applied it with a Pastry brush.. It's very convienent and easy to apply.. I was shocked that no one had mentioned up to this point.

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Old 08-01-2006, 12:18 PM   #14
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When we used to go up to VT there were roadside stands that cooked corn on the cob. The would wrap the end in tin foil to use as a handle. Then they would plunge the whole thing into a bucket of melter butter. Now that was the best!
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Old 08-01-2006, 12:28 PM   #15
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Originally Posted by GB
Here is the thing she got us.

We use one of those as well. I prefer rolling the corn on the butter stick but I'm only allowed one stick of deformed butter and I use that for buttering pans.
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Old 08-01-2006, 01:02 PM   #16
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Heavily ?? I prefer rolling it on the stick of butter but we use knives.
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Old 08-01-2006, 01:50 PM   #17
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I've tried every method there is and finally my family and I love this one. I melt butter (NOT margarine ) in a ramikin then spread the butter on the cob with a silicone pastry brush. Easy to clean and the brush does a wonderful job of buttering a nice thick layer of butter on the corn. For large gatherings I do 2 or 3 ramikins. If no one at your table objects, you can add salt to the butter and kill 2 birds with one stone. I added parmesan cheese to the butter once and everyone loved it.
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Old 08-01-2006, 02:44 PM   #18
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I use those plastic corn trays that hold the cob and any and all juices, along with those plastic two-tine things you stick in the cob for easy handling. I put some margarine on the cob with a knife. It'll melt, and slide off into the bottom of the little plastic tray, then continue to melt. I'll roll the cob through the melted margarine, then eat it.
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Old 08-01-2006, 02:46 PM   #19
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during corn season, I keep a stick, deformed, of butter in a covered butter dish. It is hard to use toward the bottom, I usually scrap the butter ridges out and apply a new stick of butter...I will have sweet corn very shortly...
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Old 08-01-2006, 02:56 PM   #20
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Originally Posted by vagriller
I much prefer this method. Anyone that has not tried is hereby commisioned to do so! I do it as much for the bread as for the buttered corn. What's better than soft bread and butter?
Thats how we grew up doing it and I still find myself doing it. DH came home with some squeezable stuff though on his last trip but I'll stick to my bread. GB a friend of min has one of those gadgets too. It was cool but I'd hate to have to take the time and clean it. With the bread and butter I only have to clean a knife and get the added bonus of the bread and butter in the end.

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