Buttered Corn

Buttered corn is an easy, quick and tasty snack made with sweet corn, butter, herbs and spices. It makes for a good evening snack that is filling and delicious. Though I prefer to make this snack with fresh corn cobs or raw kernels, the recipe comes together in a jiffy if you have steamed or canned corn kernels.

I make this recipe quite frequently in the monsoons. During this time we get fresh tender corns in India. I personally to make it with desi corn which is not sweet. But nowadays it is not so easy to source it. So I make it with American sweet corn. The recipe is quick to prepare if you have a packet of steamed corn kernels.

If you do not have corn kernels, but corn cobs, then you will have to boil or steam corn cobs in water – in which some salt is added. When the corn cobs are boiled, remove the corn kernels from the cobs. This will take some time.

I had a packet of raw American corn kernels which came in handy. So it was easy for me as I only need to cook them.

This buttered corn recipe uses butter. You could use both salted or unsalted butter. If you are conscious about your diet, then you could also use olive oil instead of butter. I have used more butter, but you could use less amount or more.

Overall, its a delicious snack that you can have at any time of the day. Children are specially going to love it.

How to make Buttered Corn

Cooking corn

1. To make buttered corn, I have used corn kernels. You can also use 2 large corn cobs. Steam and then remove the kernels with a good knife. You will require about 2 cups of corn kernels.

You can steam the corn cobs in a stovetop pressure cooker, Instant pot or a pan adding water as needed.

2. Using a strainer or a bowl rinse the corn kernels couple of times in water. Then drain all the water.

3. Add the rinsed corn kernels in a pressure cooker. Also add a ½ teaspoon salt and 2 cups water.

4. Mix well. Then pressure cook for 3 to 4 whistles on medium heat. You could also boil corn kernels in a pan. Though cooking in a pan will take a longer time. You can even steam these corn kernels.

5. Let the pressure fall down on its own in the cooker. Then remove the lid.

6. In a colander or strainer, add all the contents of the cooker. Drain all the water and keep the cooked corn kernels aside.

Making buttered corn

7. Heat another pan or you can also use the same pressure cooker. Add 1 tablespoon butter. Let the butter melt. Instead of butter you can also use 2 teaspoons olive oil.

You can add less or more butter according to your preferences.

8. Then add the boiled corn kernels.

9. Stir and mix well with the butter.

10. Add 1 teaspoon mixed herbs (or herbs of your choice), ½ teaspoon black pepper powder (or crushed pepper) and salt as required. Mix again.

You can use Italian seasonings or Mexican seasonings or add herbs like oregano, basil, parsley, mint, coriander, thyme etc. The herbs can be fresh or dried.

To give some heat and spice you can opt to add red chili powder or cayenne or red chili flakes.

11. Then add 1 to 2 tablespoons of grated cheddar cheese. Adding cheese is optional. Kids would love to eat cheesy buttered corn.

12. Keep heat to a low and mix till the cheese melts.

12. Remove and serve buttered corn hot or warm. You can drizzle some lemon juice while eating. While serving garnish with any fresh herbs like coriander or mint or parsley.

If you are looking for more Corn recipes then do check:

• Corn pakoda
• Corn salsa
• Masala corn
• Corn cheese balls
• Corn cutlet

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

This Buttered Corn recipe post from the blog archives (first published in February 2010) has been updated and republished on 26 June 2021.