I bought it from the Farmer's Market, and it was delicious--and cheap! Just 3 cobs for $1. I got 9.
Anyhoo, it brought up something that has been an inner (and sometimes irritatingly outer) struggle for me for some time.
Namely, how should we butter our corn?
There is the hygienic and pretty method, which entails taking neat little individual pats of butter from the butter plate and using your own pat to butter your own corn. This method is much better from an aesthetic point of view, but way harder from a practical standpoint. The pat of butter never stays stuck to your knife, so you have to keep retrieving it, and your whole cob is usually only unevenly buttered at best.
Until very recently, I have advocated the individual pat method, despite its drawbacks. I airily dismissed naysayers, pretending that it was just as easy and efficient to use your own pat. Yes, I was lying. The reason for my lies was that I truly hated the corn buttering alternative.
You know the alternative I'm talking about... You take a cube of butter and put it on a dish. Then everyone takes their cob and rolls it around on the butter. What starts out as a normal cube of butter, ends an un-usable (for anything else, anyway), misshapen lump of sad-looking butter. With corn husks and the odd half-kernel stuck to it, it isn't good for anything, ever again. It is ugly, and it is wasteful (unless you are planning to eat corn-on-the-cob every night). And I don't like ugly and wasteful.
But on the upside, the corn is buttered perfectly. Every kernel has just the right amount.
Yes, I've given in to the dark side and mangle my butter in the the name of tasty corn-on-the-cob.
And it is....bliss.
So, how do you butter your corn 'round your house?