Description
This Butter Bath Corn on the Cob recipe creates tender, flavorful corn by gently simmering the ears in a rich mixture of butter, milk, and sugar. The technique infuses the corn with creamy sweetness, resulting in a perfect side dish for any meal. Finished with a sprinkle of salt, pepper, and fresh chives, this method showcases a delicious way to enjoy summer corn.
Ingredients
Scale
Ingredients
- 5 ears corn on the cob (husks and silks removed)
- 1 cup milk
- 1 stick butter (4 tablespoons)
- 2 tablespoons sugar
- Salt and pepper, to taste
- Fresh chives, chopped, for garnish
Instructions
- Boil Water: Fill an 8-quart stockpot halfway with hot water and bring it to a rolling boil over high heat to prepare for cooking the corn.
- Add Ingredients: Carefully place the corn ears into the boiling water, then add the milk, butter, and sugar to create a rich butter bath.
- Simmer Corn: Reduce the heat to a gentle simmer and cook the corn for about 10 minutes, or until the kernels are tender when pierced with a fork.
- Keep Warm & Season: Keep the corn warm in the butter bath if not serving immediately. Just before serving, season with salt and pepper to taste, and garnish with freshly chopped chives for added flavor and color.
Notes
- Removing the husks and silks before cooking ensures a cleaner butter bath and easier serving.
- You can adjust the amount of sugar depending on your preferred sweetness level.
- Fresh chives add a mild onion flavor and vibrant color but can be substituted with parsley or omitted.
- If you prefer, you can use whole milk or 2% milk, but avoid skim milk for best flavor and texture.
- This method gently cooks the corn, preserving its natural sweetness and preventing it from becoming tough.
