Southern Butter Bath Corn
Cook
10M
Total
15M
Skill
Easy
Yield
6 servings
CUISINE
American
Price
$
This recipe builds off of others...
No items found.
The Sweet Infusion
Pour into a large stockpot...
- 5 cups water
- 1 cup whole milk
Bring the pot to a rolling boil over high heat.
Add to the boiling liquid, stirring until completely melted...
- 1/2 cup butter (1 stick)
- 2 tbsp sugar
The Plump Simmer
Gently drop into the bubbling mixture...
- 6 ears of sweet corn, husks and silk removed
Reduce the heat to medium and simmer uncovered for 8 minutes until the kernels are tender and bright yellow.
Note: Keeping the pot uncovered prevents the milk from boiling over and creating a mess on your stovetop.
Use tongs to lift the ears out of the pot, letting them pass directly through the floating top layer of butter to coat them completely, then transfer to a serving platter.
Top with a final sprinkle of salt and pepper to taste.
Serve warm and enjoy!
Complementary Recipes
This dish goes well with...
No items found.
Author
Dave Joyce
Upgrade your summer cookout with this foolproof Southern method. Boiling sweet corn in a rich, velvety bath of milk, melted butter, and a touch of sugar plumps up the kernels and infuses incredible flavor directly into the corn.
