Butter Bath Corn on the Cob – Fresh corn on the cob simmered in a bath of butter and milk for incredibly sweet and tender corn. This is the best way to cook corn on the cob.
Butter Bath Corn on the Cob
This is the best way to cook corn on the cob! Fresh corn on the cob, with husks and silks removed, is simmered in a pot with butter, milk, and sugar for corn that is extra tender and extra sweet. This recipe is a huge crowd pleaser too. It just looks so beautiful simmering away in the pot and everyone is excited to try it.
Butter Bath Corn on the Cob Ingredients
- Fresh Corn on the Cob – husks and silks removed
- Milk – skim, 2%, or whole milk all work
- Butter – one stick of butter, salted or unsalted, both will work
- Sugar – adds an extra touch of sweetness to the corn, if you know your corn is very sweet already you can omit
- Salt, Pepper, Fresh Chives – or any corn toppings your prefer
The Best Way to Cook Corn on the Cob
- Fill an 8 quart stockpot with hot water and bring to a boil.
- Once water is boiling, carefully add corn, milk, butter, and sugar. Reduce heat until butter bath is simmering. Simmer corn for 10 minutes, or until tender.
- Keep corn warm in butter bath until serving.
- Season corn with kosher salt, pepper, and fresh chives.
Recipe Tips and Variations
- For spicy corn, try adding crushed red pepper or topping the corn with chili powder.
- To fit more corn in the pot, cut cobs into smaller portions.
- Use the butter bath to keep the corn warm before serving.
- Add salt, pepper, and chives once cobs are out of the bath.
- Nutrition Facts in the recipe card do not account for butter, milk, and sugar left in the pot after serving.
My Favorite Corn Recipes
- 5 Ingredient Corn Casserole
- Black Bean and Corn Salad
- Grilled Mexican Street Corn
- Mexican Street Corn Chicken
Fresh corn on the cob simmered in a bath of milk and butter for incredibly sweet and tender corn.
- 5 ears Corn on the Cob husks and silks removed
- 1 cup milk
- 1 stick butter
- 2 tablespoons sugar
- Salt & Pepper
- Fresh Chives
Fill an 8 quart stockpot halfway with hot water. Bring water to a boil, then add corn, milk, butter, and sugar. Reduce heat to a simmer.
Let corn simmer for 10 minutes, or until tender. Keep corn warm in butter bath until serving. Top with salt, pepper, and fresh chives.
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