Make-Ahead Buttery Corn Off the Cob Side Dish

Name: Make-Ahead Buttery Corn Off the Cob Side Dish
Prep time: 20 min
Cook time: 30 min
Total time: 60 min
Ingredients: 3 ears white corn on the cob (or multi-yellow colored corn on the cob) (chucked and silk strands removed, rinsed); 3 ears yellow corn on the cob (or multi-yellow colored corn on the cob) (chucked and silk strands removed, rinsed); Water (for boiling the corn on the cob) (about 1-quart of water per ear of corn); 2 tablespoons white vinegar; 2 tablespoons granulated sugar; 3 tablespoons butter (salted) (cut in small cubes); 9 dashes ground black pepper (or add to taste); 9 dashes salt (or add to taste)

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by Nancy

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This buttery corn off the cob side dish is easy to make and goes with just about any comfort food meal.

Sometimes the simplest recipes can turn out to be a hit at the dinner table, potlucks or as a weekday go-to dish.

I call those “less-is-more” recipes and this corn off the cob side dish is one of those.

About the Color and Taste of the Corn

There is white and yellow corn used in this recipe.

The white and yellow color of the corn doesn’t necessarily mean that the corn is sweet.

It’s actually the type of corn that determines the sweetness.

About this Recipe

The ears of corn are boiled in water with vinegar and sugar.

To my taste buds, vinegar and sugar brings out the flavor of the corn and adds a subtle sweetness.

About Cutting the Corn Off the Cob

In the step-by-step instructions below, there are pictures showing 3 optional ways of cutting the corn off the cob.

In this recipe, the corn is cut off of the cob in medium to large size pieces instead of single kernels.

The guests that I served this dish to loved how the pieces of corn were in big pieces.

It’s one of my favorite things about this dish too.

About Assembling the Corn in the Baking Dish

The corn is layered with butter, salt and pepper in a baking dish.

The corn can be either warmed and served or stored in the refrigerator and warmed up later.

Tips on How to Pick a Good Ear of Corn

Shucked Corn on the Cob:

Corn on the cob at the grocery store may already be “shucked” (husks and “silk” or “tassels” removed).

Shucked corn may be sold in a package with multiple ears of corn that are on a styrofoam tray wrapped in cellophane.

Or they may be loose and sold separately by the ear.

Either way, the kernels should be visible.

Try to avoid:

corn on the cob with missing kernels
dried out kernels (dimpled or slightly dented)
mushy kernels

The corn may be old and could be chewy and flavorless.

Corn on the Cob with the Husk on it (not shucked):

When the corn is still in the husk, it’s best not to peel the husk back to look at the corn because this may affect the freshness and cause the kernels to dry out.

Instead of peeling the husk back, check out the outside of the cob (husk, stem and tassel), and feel the kernels through the husk to check for freshness.

Look for a:

bright green husk that is tight to the cob and slightly damp (well hydrated)
light colored stem at the bottom of the cob where it was removed from the stalk in the field
tassel (corn silks coming out of the top of the husk) that’s light brown or gold and is slightly sticky to the touch

Try to avoid husks:

with mildew on the outside
that are dry
with brown holes (may indicate there are insects)
that are turning yellow
that are loose and falling off
with a brown stem at the bottom of the ear of corn
with a tassel that smells like mildew
that have a dry, dark brown or soggy tassel

Also, gently squeeze the ear of corn to feel the kernels through the husk feeling for kernels that are:

plump, firm and plentiful

Try to avoid ears of corn with:

missing kernels
soft spots or soft kernels

Let’s check out the ingredients.

White and yellow ears of corn (or multi-yellow-colored ears of corn), white vinegar, granulated sugar, water for boiling the ears of corn (about 1 quart of water per ear of corn), butter, salt and pepper

Equipment – An 8-quart tall pot and a 2-quart round glass baking dish with a lid (or foil can be used instead of the lid).

HOW TO MAKE THIS RECIPE

A printable recipe with the measurements and instructions is located at the bottom of this post.

Preheat the oven to 350 degrees F.

Preparing the Corn on the Cob:

Remove the husks (shuck the corn) and silk strands from each ear of corn.

Rinse the corn on the cob.

If the tip of the ear of corn has brown or soft kernels, carefully cut that part off.

Boiling the Corn:

In a large pot, add just enough water to cover the ears of corn (about 1 quart of water for each ear of corn).

For the 6 ears of corn in this recipe, I used an 8-quart pot that was filled a little over half full).

Bring the pot of water to a boil.

To the pot, add white vinegar and…

…granulated sugar.

To the pot, using long tongs, carefully add each ear of corn.

Gently add the corn in the pot of water.

Watch the water level in the pot so that it doesn’t boil over.

If the water level gets too close to the top of the pot, carefully ladle some of the water out of the pot.

Make sure the ears of corn are submerged in water.

Or if more water is needed in the pot, carefully add just enough to cover each ear of corn.

Cover the pot with a lid and turn the heat down to low.

Simmer until the corn is tender (about 8 to 10 minutes).

Be careful not to overcook the corn or it will be tough.

TIP – If the water starts to boil over the sides of the pot, carefully remove the pot from the heat.

After the corn is done cooking…

…using tongs, transfer each ear of corn from the pot onto a large plate in a single layer.

Cool the ears of corn (about 8 to 10 minutes).

Cutting the Corn Off of the Cob:

Three options for cutting the corn off of the cob.

1. Corn on the Cob Laying Flat on a Cutting Board

Lay the ear of corn flat on a cutting board vertically so that the top of the corn (the narrower end) is directly above the stem-end.

Carefully cut down the side of the cob to remove the kernels.

Try to cut the corn off the cob in medium to large pieces (they will likely break into smaller pieces when handling them but try to keep some of the rows of corn attached to one another if possible).

Then rotate the ear of corn so that the cut side of the cob lays flat on the cutting board.

Carefully continue cutting and rotating the corn until all of the kernels are cut off of the cob.

2. Corn on the Cob Sitting Upright on a Cutting Board

Stand the ear of corn upright on a cutting board by holding an end of the corn with one hand.

With the other hand, starting at the top end of the corn, away from your hand, carefully slice the corn off the cob (in medium to large size pieces if possible).

3. Corn on the Cob Standing Upright Using 2 Bowls

In the middle of a large bowl, lay a small bowl upside-down.

With your hand, hold the ear of corn upright while it rests on top of the small upside-down bowl.

With the other hand, starting at the top end of the corn, away from your hand, carefully slice the corn off the cob (in medium to large size pieces if possible).

The cut pieces of corn on the cob should fall into the larger bowl.

Layering the Corn Off the Cob in a Baking Dish:

First Layer

In a 2-quart round glass baking dish (or similar size oven-proof casserole dish), add a layer of 1/3 of the total amount of cut corn.

Cut the butter into small cubes and evenly place 1/3 of the total amount of butter on top of the cut corn.

On top of the corn, sprinkle ground black pepper and…

…salt.

Second Layer

In the baking dish, add another layer of cut corn using half of the remaining corn, half of the remaining butter…

…pepper…

…and salt.

Third Layer

In the baking dish, add a layer of the remaining cut corn, cubes of butter, pepper and salt.

Cover the baking dish with a lid.

If Making this Dish Ahead of Time:

Store the baking dish in the refrigerator no longer than one day before serving.

About 30 minutes before serving, set the baking dish on the kitchen counter to bring it to room temperature (about 10 minutes).

Preheat the oven to 350 degrees F.

And bake as follows.

Before Serving:

Bake the corn in a preheated oven (at 350 degrees F.) until it’s warmed through (about 15 to 20 minutes).

Serve warm.

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