For the entirety of my life, I have believed that there were only two correct ways to make corn on the cob — steam it or grill it. But, boy, how wrong I was. There’s a third way, maybe an even better way, and it’s this: bathe that corn in butter. Butter Bath Corn is an easy method, sure, but that’s not the draw. It turns out a corn on the cob that’s tender and somehow a tad sweeter with a milky flavor and buttery bite. It’s corn on the cob, but a little extra, and it’s high time you add it to your repertoire.
You only need three things, aside from your corn. (Four, if you count water.) Those things are milk, butter, and salt. As for the corn, you can break it in half, or you can leave it whole. Up to you.
Get a pot — a Dutch oven, a shallower pant, many things will work — and fill it halfway with water.
Bring it to a boil, then add a cup of milk, a generous pinch of salt, and a whole stick of butter. Then add your corn. Reduce the heat so nothing is bubbling too rapidly, and let the corn cook for eight minutes. You don’t need to cover it or fuss with it… just wait. And in under ten minutes you’ll have a perfectly sweet and tender ear of corn to dig into. Don’t be like me and wait so long to boil your corn in butter!
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