Buttered Corn

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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.

buttered corn served in a white plate

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.

Step-by-Step Guide

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.

corn kernels in a bowl

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

rinse corn kernels in water and drain all water

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

Add the rinsed corn kernels in a pressure cooker with salt and 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.

pressure cooking corn kernels

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

pressure cooked corn

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

corn kernels in a colander

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.

melt butter in a pan

8. Then add the boiled corn kernels.

add corn kernels to butter

9. Stir and mix well with the butter.

mix corn kernels with 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.

adding mixed herbs and black pepper and salt

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

adding grated cheese to corn kernels mixture

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

mix and stir 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.

buttered corn served in a white bowl

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

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buttered corn recipe

Buttered Corn

Easy and tasty buttered corn snack made with sweet corn kernels, butter and seasoned with herbs and spices.
5 from 3 votes
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Cuisine World
Course Snacks
Diet Vegetarian
Difficulty Level Moderate
Servings 3
Units

Ingredients

  • 2 cup corn kernels
  • 2 cups water for boiling the corn kernels
  • 1 tablespoon Butter or 2 teaspoons olive oil
  • ½ teaspoon black pepper powder or freshly crushed black pepper, add as required
  • 1 teaspoon mixed herbs or any herb of your choice or italian herbs (optional)
  • 1 to 2 tablespoons grated cheddar cheese (optional)
  • salt as required

Instructions
 

Cooking corn

  • Rinse the corn kernels couple of times in fresh water.
  • Cook the sweet corn kernels in pressure cooker with salt and water for 3 to 4 whistles. You could also boil in a pan. Though cooking in a pan will take longer.
  • If using corn cobs then pressure cook or steam them in enough water. If pressure cooking, then cook for 3 to 4 whistles.
  • Drain all the water and keep the corn kernels aside.
  • If using corn cobs, then let them become warm or cool. Then remove the corn kernels from the cobs carefully with a knife.

Making buttered corn

  • In another pan or you could use the same pressure cooker, melt the butter. 
  • Then add the corn kernels, salt, herbs and black pepper. Mix well.
  • Add cheese. Stir and on a low heat mix well till cheese melts. Adding cheese is optional.
  • Serve buttered corn hot or warm straight away. While serving you can garnish with fresh herbs of your choice. For a slight tang drizzle some lemon juice while eating.

Notes

The approximate nutrition info is for 1 serving of Buttered Corn made with cheddar cheese.

Nutrition Info (Approximate Values)

Nutrition Facts
Buttered Corn
Amount Per Serving
Calories 134 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 13mg4%
Sodium 617mg27%
Potassium 168mg5%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 3g3%
Protein 4g8%
Vitamin A 207IU4%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 2mg2%
Vitamin D 1µg7%
Vitamin E 1mg7%
Vitamin K 5µg5%
Calcium 43mg4%
Vitamin B9 (Folate) 41µg10%
Iron 1mg6%
Magnesium 19mg5%
Phosphorus 69mg7%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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

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Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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