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Buttered Sweet Corn Off the Cobb

Ingredients

  • 2-3 tbsps herbed butter 
  • Splash of olive oil 
  • 1 large onion 
  • 3 cloves garlic minced
  • 5 cobs of sweet corn 
  • 1 tbsp chopped jalapeno pepper
  • 1/4 cup scallions chopped
  • Salt and pepper to taste

Instructions

  1. Prep the ingredients:

    Shuck 5 ears of sweet corn and cut the kernels off the cob.

    Dice 1 large onion.

    Mince 3 cloves of garlic.

    Chop 1 tablespoon of jalapeño (more or less to taste).

    Chop ¼ cup scallions.

  2. Sauté the aromatics:

    In a large skillet over medium heat, melt 2–3 tablespoons of herbed butter with a splash of olive oil.

    Add the diced onion and sauté for 5–7 minutes until soft and golden.

  3. Add flavor:

    Stir in the garlic and chopped jalapeño, then cook for 1–2 minutes until fragrant.

  4. Add the corn kernels to the skillet:

    Stir to combine everything evenly, and season generously with salt and pepper.

  5. Stir in the chopped scallions:

    Cook for another 2–3 minutes, just until the corn is tender and slightly caramelized.

  6. Serve and enjoy!

    Serve warm as a side dish for BBQs, weeknight dinners, or alongside grilled proteins.

    Optional: Add a sprinkle of parmesan or a squeeze of lime for extra flavor.