29 Jun Scored Corn
This recipe was one of the first dishes I remember falling (hard) for as a kid. It fell into the same category in my house as pan-fried pork dumplings- no matter how much you made, there was NEVER enough (how a family of four ate 60 dumplings in one sitting is beyond me- but they were just that good). The recipe name Scored Corn is my dad’s OG title for this dish, since he would carefully slit down every row of corn with a sharp knife, then deftly scrape out all the insides of the kernels leaving the outer layer still on the cob. I am far to impatient for that type of precision, so I have modified his technique to just scrape the cob and carry the outer bits along for the ride (it’s more rustic that way, right? ;)) It is a messy task- you’ll have corn milk splatters and rogue kernels all over yourself (wear an apron) and your countertop, but it is SO worth the chaos (watch the quick 10 second video to get a grasp on how to do the scraping).
The beauty in this dish is its simplicity- with only four ingredients the fresh sweetness of really good corn has a chance to shine (and don’t hate on the amount of butter, it really needs it: live a little!). Be warned, it will go fast (even faster than the dumplings in my experience) so don’t hesitate to double the recipe for just four people. It’s also not the prettiest of dishes, so garnish with some edible flowers, microgreens, or chopped chives to up your presentation if you’re into that sort of thing (Guilty!)
- 6 ears of market fresh corn on the cob, husks and silk removed but stem in tact (you need a handle!)
- 5 tablespoons butter (or Earth Balance vegan buttery spread)
- 1/2 tablespoon sea salt
- A whole lot of freshly ground pepper
- Using a sharp chefs knife, scrape the kernels from the corn with the blade (see this video to help you figure it out). You will get way more than you think, so go over it several times to get all the good corn "milk". Your cob will look all fuzzy with empty kernels when you're done.
- Melt 3 tablespoons of butter in a large heavy bottomed skillet over medium-high heat. Add corn and cook, stirring often, for 5 minutes.
- Stir in remaining butter and stir in salt. Crank A LOT of pepper in (I used about 10 twists on a nice pepper grinder but 20 cranks on a cheap grocery store pre-loaded one- taste as you go and when you've got some strong pepper flavor throughout...add another spin).
- Serve immediately.
- You CAN cut back on the butter to go a little healthier, or mix with oil, but unless you have a medical condition that restricts it I urge you to just go for it in this dish.
- Save your cobs to make an amazing corn soup stock (or give them to your dog as a post-bath treat like me)