Tip: Ready-For-Corn Pats of Butter

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Can we all just agree to stop rolling our corn in the stick of butter? It's one of those things; it's just not right.

Here's a more elegant solution that also looks a lot better on the dinner table than a cored-out hunk of corn-silk tangled butter: ready-made pats of butter on crackers.

Simply place a slice of butter on a cracker of your choosing, and sprinkle a little coarse salt on top. Lay out a plateful near the corn if you're serving buffet-style, or place one on each plate if plating your meal. No more paws in the butter, and no more half-melted and reconstituted butter to avoid the next morning when all you want to do is butter your toast.

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Sara Kate is the founding editor of The Kitchn. She co-founded the site in 2005 and has since written three cookbooks. She is most recently the co-author of The Kitchn Cookbook, to be published in October 2014 by Clarkson Potter.