Butter Corn in a Jiffy 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 6 to 8 ears. Return to a boil, then cook 2 to 4 minutes for crisp-tender corn. When ears are just about done, slice 8 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. Butter Corn, Perfect Butter, Bring Water, Pre Butt Corn, Don T Add, Outdoor Parties, Martha Stewart, Unsalted Butter, Cooking Water
Chicken, bacon and corn pot pies.