- 12 husked ears of corn (or less if making for a smaller crowd).
• I usually plan on 1 or 2 ears of corn per person and aim for leftovers, which can be enjoyed simply reheated or in a variety of salads and other recipes.
Serve with Buttered Bread Squares: Cut a piece of bread into squares that are slightly bigger than a pat of butter. Basic sandwich bread works well, but work with what you have. I usually use Pepperidge Farm 100% whole wheat bread, and get six squares per slice. Gluten-free bread works well too. Top each bread square with a pat of butter, and put all the squares on a plate. Cover and refrigerate until ready to eat. The squares can be used to butter the corn–no mess and no need to wait for the lone stick of butter to be passed around the table. Makes it easy for kids to butter their own corn, and great for buffets too. (And the remaining bite of bread tastes good!)