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Butter corn

Butter corn

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Corn with butter recipe of 12-05-2012 [Updated on 31-05-2016]

This recipe for corn in butter with ham and slices is a recipe that I am very fond of, it takes me back to the days of high school when we organized Saturday evening dinners with the usual friends to be able to get together and have fun. The recipe is from a classmate of mine, Diego, who every time delighted us with his buttered corn enriched with cooked ham and slices, a real delight. The other night I prepared this corn to put as a side dish to some slices of meat and to honor my old classmate, of whom I always think every time I prepare this recipe, I decided to post it on the blog :) Happy Saturday to who passes through here


How to make butter corn

In a pan, melt the butter, add the drained corn and leave to toast for about 10 minutes, until golden.

Season with salt and pepper and add the cooked ham cut into small pieces and the slices of thin slicesStir with a wooden ladle and cook for another 5 minutes

Serve the corn in the butter

How to replace butter: 12 light and healthy alternatives!

Twelve ingredients to replace butter in sweet or savory recipes and obtain lighter foods without sacrificing taste!

The butter it is a food widely used in the kitchen for both sweet recipes that salty However, it has the disadvantage of not being exactly a light ingredient, although it gives a tasty flavor to dishes.

The choice to replace it with other more delicate and digestible ingredients is becoming more and more widespread nowadays: not only by those suffering from intolerances, especially al lactose, or struggling to digest it, but also by those who follow avegan nutrition or more simply want cook lighter dishes and healthy.

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Replace the butter it can be much simpler than you might think: in fact, there are many foods that perform its function and that can guarantee a tasty flavor to the dish without being heavy or not very digestible.

Here we suggest you twelve light and effective alternatives to butter to be used in sweet and savory recipes: from more classic variants to those lactose-free, suitable for intolerant and i vegans, up to the most original versions that you would never have thought of!

Corn meatballs

600 g of veal pulp
100 g of canned corn
grated Parmesan
2 tablespoons of chopped parsley
one yolk and one egg
dry white wine

1) Drain the corn from the storage water and let it flavor for 5-6 minutes in a pan with 20 g of butter and a tablespoon of oil. Sprinkle with 3 tablespoons of water, cover, simmer for another 5 minutes, then put everything in the mixer. Chop the meat twice and put it in a bowl with the corn pur & egrave, 60 g of parmesan, a teaspoon of curry, the egg, the parsley, a tablespoon of sherry and a pinch of salt.
2) Stir and let the preparation rest in the fridge for about 30 minutes. Then with the mixture form small balls that you will pass in the corn starch. Brown them evenly in a pan with 30 g of butter and 3 tablespoons of oil: when they are well browned, remove half of the sauce, sprinkle them with half a glass of wine, cover and cook for 4 minutes over very low heat.
3) Arrange the meatballs on a preheated serving plate, sprinkle them with their cooking juices and sprinkle with chopped parsley.

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Butter and bay leaf crisps

Put them in a salad bowl with cold water and leave them to soak for 10-15 minutes.

Drain them from the water and dry them well with a clean towel.

Put the butter in the pan with the oil and heat up.

Then add the potatoes and bay leaves.

Stir to make the potatoes greasy and then let them brown for 5-6 minutes. Stir again to brown the potatoes well on all sides.

Cooking times vary greatly depending on the type of potatoes that are used, it takes about 15-20 minutes in all.

Drain the potatoes on kitchen paper and salt them just before serving, otherwise they lose all their crunchiness.)

Polenta pie, cotechino, spinach with butter and sweet provolone

Prepare a firm polenta and place it to cool in a container greased with oil.

Consider two bunches of spinach per pie and sauté them in a pan with butter and garlic, then sprinkle with Parmesan cheese and tighten well.

Place the cold polenta on the baking sheet, place a spoonful of spinach on top, then the cotechino.

Recreate another layer of spinach and three thin slices of sweet provolone.

Spread a drizzle of oil on the surface and bake at 160 ° C until everything is hot and the cheese melted.

The Butter Corn Recipe

The butter corn it is a quick side dish with a sweet and very particular taste.

This dish is prepared in no time, a quick and tasty way to cook corn without spending too much time in the stove.

For this side dish, just get canned corn, diced ham, a thin slice, possibly not too sweet, butter, salt and pepper.

This quick corn-based side dish lends itself to the fly and is perfect to serve as a simple side dish to meat dishes, cold cuts and cheeses.

5 minutes
180 Kcal per person


  1. In a bowl, mix the two flours, sugar, lemon zest and milk.
  2. Incorporate the red of the egg, whip the white until stiff and with the help of a spoon add it to the mixture with slow movements from the bottom upwards.
  3. Add the sifted yeast and mix once more.
  4. Pour the cake mixture into a pan greased with peanut oil and floured, or lined with parchment paper.
  5. Cook at 170 degrees for about 45/50 minutes.

Journalist by vocation, I have been writing for the web since 2008. I deal with Italian and foreign news, politics and customs. Passionate about green living and good food, I divide my free time between music, cinema and author's comics.

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    Even though I am a student of a financial university, the topic is not entirely for my brains. But, it should be noted that it is very useful for ordinary life. Better to see the experience of others

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  6. Boell

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  7. Wakefield

    I am sure this is a delusion.

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