Chef Dean
Amish Buttered Egg Noodles
The humblest side dish in the Pennsylvania Dutch tradition, where wide egg noodles and good butter need nothing more than salt and a warm bowl to become the thing everyone remembers from the church supper.
Culinary Explorer
A cooking platform built around craft, culture, and the stories behind what we eat.
Fresh Corn Cut from the Cob
Created by
Summer corn at its peak, kernels sliced from the cob and barely kissed with butter, seasoned simply to let the natural sweetness shine through.
Side Dishes
American
BBQ
Fourth of July
Outdoor Dining
10 min
Active Time
5 min cook•15 min total
Yield4 servings
There is a window in July and August when corn needs nothing from you. The ears are fat and heavy, the kernels so sweet they taste like dessert. Your job is to recognize that moment and get out of the way.
I learned this from farmers who would eat corn raw, standing in the field. If it is good enough to eat straight from the stalk, why would you boil it into submission? A few minutes in butter, a pinch of salt. That is the whole recipe.
Every meal is a meaningful choice. When you buy corn from a farmer who picked it that morning, you are supporting a way of growing food that makes sense. The flavor is your reward, but the connection matters too. Know your farmers. Ask when the corn was picked. They will tell you, and they will be proud to.
The technique, the tradition, and the story behind every dish.
Discover Culinary ExplorerIngredients
fresh corn
Quantity
6 ears
shucked just before cooking
unsalted butter
Quantity
3 tablespoons
flaky sea salt
Quantity
to taste
black pepper
Quantity
to taste
freshly cracked
| Ingredient | Quantity |
|---|---|
| fresh cornshucked just before cooking | 6 ears |
| unsalted butter | 3 tablespoons |
| flaky sea salt | to taste |
| black pepperfreshly cracked | to taste |
Equipment Needed
- •Wide skillet (10 to 12 inches)
- •Sharp chef's knife
- •Large bowl for catching kernels
Instructions
- 1
Select your corn
This recipe begins at the market, not the stove. Look for ears that feel heavy and full through the husk. The silk should be pale gold and slightly tacky, not dried out or brown. If the farmer lets you, peel back a corner of the husk and press a kernel with your fingernail. Milky juice should run. That is ripeness. That is what you are after.
Buy corn the morning you plan to cook it. Sugar begins converting to starch the moment the ear leaves the stalk. Yesterday's corn is not today's corn. - 2
Shuck and cut the kernels
Peel back the husk and remove the silk. Stand each ear upright in a wide bowl, flat end down. Run a sharp knife down the cob in long strokes, letting the kernels fall into the bowl. Stay close to the cob but do not scrape it. You want whole kernels, not mush. After cutting, run the back of the knife down the bare cob to release the milky liquid. This is where sweetness lives.
- 3
Warm in butter
Melt the butter in a wide skillet over medium heat. When it foams and the foam subsides, add the corn kernels and their milky liquid. Stir gently. Cook for two to three minutes, just until the kernels brighten in color and lose their raw edge. The corn should still have snap when you bite it. You are warming, not cooking.
If the corn is truly perfect, even two minutes may be too long. Taste as you go. Let the ingredient tell you when it is ready. - 4
Season and serve
Remove from heat. Season with flaky sea salt and a few grinds of black pepper. Taste. Adjust. Transfer to a warm bowl and serve immediately. Good corn waits for no one.
Chef Tips
- •The best corn comes from farms that pick in the cool morning hours. Sugar holds better when the ears are not stressed by midday heat.
- •If you cannot find local corn, wait. Corn shipped from far away has already lost most of what makes it special. The aliveness fades with every mile.
- •Save the cobs for stock. Simmer them with water for thirty minutes and you have a sweet, vegetal base for summer soups and risottos.
- •A squeeze of lime and a pinch of chile flakes can be wonderful here, but only if you want them. The corn does not need saving.
Advance Preparation
- •This dish cannot be made ahead. The corn must go from cob to skillet to table in one continuous motion. That is the point.
- •If you must cut kernels before guests arrive, keep them covered at room temperature for no more than thirty minutes. Refrigeration dulls the sweetness.
Frequently Asked Questions
Nutrition Information
1 serving (about 135g)
Calories
185 calories
Total Fat
10 g
Saturated Fat
5 g
Trans Fat
0 g
Unsaturated Fat
4 g
Cholesterol
23 mg
Sodium
290 mg
Total Carbohydrates
24 g
Dietary Fiber
3 g
Sugars
8 g
Protein
4 g
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