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Butter Bath Corn on the Cob Recipe

Butter Bath Corn on the Cob Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 85 reviews
  • Author: Kimberly
  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Total Time: 17 minutes
  • Yield: 6 servings 1x
  • Category: Side-dishes
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

Butter Bath Corn on the Cob is a simple but outrageously flavorful way to cook sweet corn. The ears are gently simmered in a rich bath of butter, milk, sugar, and optional seasonings, resulting in exceptionally juicy, tender corn packed with creamy, slightly sweet, buttery flavor in every bite.

Ingredients

Units Scale

Main Ingredients

  • 6 ears of fresh corn, husked

Butter Bath

  • 4 cups water
  • 1 cup whole milk
  • 1/2 cup (1 stick) unsalted butter
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • Optional: 1 teaspoon black pepper

To Serve

  • Additional melted butter, for serving
  • Chopped fresh herbs or grated cheese (optional)

Instructions

  1. Prepare the Butter Bath: In a large pot, combine the water, milk, butter, sugar, and salt. If you’re adding black pepper or other seasonings, add them now as well. Place the pot over medium heat and stir until the butter has melted and everything is well combined.
  2. Add the Corn: Gently add the husked corn ears to the simmering butter bath. Make sure the corn is submerged. If needed, add a bit more water or gently rotate the corn during cooking for even coverage.
  3. Simmer the Corn: Reduce the heat to medium-low. Let the corn simmer (do not boil) for 10–12 minutes. The corn will become tender, plump, and absorb that rich, buttery flavor.
  4. Serve: Using tongs, carefully remove the corn from the butter bath. Serve immediately, drizzled with additional melted butter and a sprinkle of fresh herbs or grated cheese if desired.

Notes

  • Use the freshest corn available for the sweetest flavor.
  • You can leave the corn in the butter bath on very low heat to keep it warm for a longer time before serving.
  • Try adding aromatics like a few smashed garlic cloves or fresh thyme to the butter bath for another flavor boost.
  • This method works best with whole milk, but you can substitute 2% or even half-and-half according to preference.
  • Leftover butter bath can be strained and used to boil potatoes for an extra indulgent side dish.

Nutrition

  • Serving Size: 1 ear
  • Calories: 190
  • Sugar: 8g
  • Sodium: 410mg
  • Fat: 11g
  • Saturated Fat: 7g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 23g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 30mg

Find it online: https://newsvks.com/butter-bath-corn-on-the-cob-recipe/