Buttered corn with mayonnaise

Buttered corn with mayonnaise
  • 1 Cup corn kernels
  • 1 Table spoon (tbsp) butter
  • 4 Table spoon (tbsp) water
  • 1 Table spoon (tbsp) lemon zest
  • 1 Tea spoon (tsp) salt
  • 1 Table spoon (tbsp) mayonnaise
  • 2 Peck chili

season: Whenever

occasion: 4Family

origin: Innovation



Simple buttered corn on the cob is a summertime staple. Fresh sweet corn is amazing but you can feel easily the summer taste once you buy frozen corn kernels. To a small saucepan set over medium heat, bring the water, corn kernels and butter with salt a simmer, cover it. Cook until kernels are tender but still crisp, about 10 minutes. Add lemon zest, mayonnaise and chili and cook over medium heat, stirring occasionally, until the mayonnaise is melted, about 1 to 2 minutes. Divide among 2 plates, serve with freash bread or fried chicken.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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