Constance
Master Chef
When I was growing up, our family buttered corn on the cob with a knife, which, while polite, is not very efficient.
Since then, I've tried various ways of delivering butter to cob more efficiently.
I've served melted butter in a bowl with a brush for application. Nice, but still sloppy.
I've bought the squeezable bottles of margarine...works pretty well.
We've served the corn with white bread...you butter the bread generously, then roll your cob on the bread. Once the corn is gone, you eat the bread.
But the most practical way, albeit rather rude, is to just roll the ear of corn in a stick of butter.
So how do you get the butter on your corn?
Since then, I've tried various ways of delivering butter to cob more efficiently.
I've served melted butter in a bowl with a brush for application. Nice, but still sloppy.
I've bought the squeezable bottles of margarine...works pretty well.
We've served the corn with white bread...you butter the bread generously, then roll your cob on the bread. Once the corn is gone, you eat the bread.
But the most practical way, albeit rather rude, is to just roll the ear of corn in a stick of butter.
So how do you get the butter on your corn?