Why You Should Cook Corn On The Cob In A 'Butter Bath'

What could be better than corn on the cob slathered with butter? Corn on the cob soaked in a butter bath, that's what. It's a simple but incredibly delicious side to any meal, uses everyday ingredients, and requires little to no preparation. Despite how little effort it takes, the result is the perfect savory, sweet, tender bite.

While there are other great ways to butter your corn without a knife, the butter bath technique takes the vegetable from good to absolutely next-level. Instead of melting a bit of butter and sticking it on top or drizzling it over the corn like an afterthought, a butter bath is efficient at penetrating the corn and getting into all the nooks and crannies that you missed. I mean, I really don't know how I didn't come up with this by myself considering the fact that I usually take the whole stick of butter and rub it across the corn multiple times manually anyway — but this is for sure way faster, easier, and more effective. 

You might think the butter bath was just about unmitigated indulgence, but there's more to it than just that. Cooking your corn this way can actually make a big difference in both texture and flavor. The technique, which is popular in the Midwest, steps up the natural sweetness of the corn, giving it a richer taste and a silkier texture. Once you try it, there's no going back to regular boiling. And it's so quick and easy to do at home.

A butter bath is exactly what it sounds like — corn on the cob simmered in a rich, buttery mixture rather than plain old boring water. The method simply involves adding a cup of milk, a stick of butter, and sometimes a little sugar or seasoning to the pot of hot water. The corn cooks in this bath for around eight minutes, absorbing all the buttery goodness while staying super-juicy and sweet.

The beauty of this technique is that the butter gets everywhere. As opposed to just sitting on the surface, it seeps into the corn, making each bite more flavorful. The milk helps balance out any starchiness, leaving the kernels smooth and ultra-tender. The fat from the butter coats every kernel for a luxurious taste and texture, and you won't need to worry that it might be a bit dry, or that some spots are more tender than others.

The butter bath method also works wonders if you're cooking up a big batch of corn for a crowd. Instead of slathering butter on each individual cob after cooking, you've already infused them with flavor from the inside out. No longer will you just toss your cobs into a pot of boiling water and call it a day — this process is just as simple, but the results are far superior. And if you've got any leftovers (which will keep for up to four days in the fridge in an airtight container), you can reheat corn on the cob in the microwave for a fast treat.

Even though butter and milk are the standard base ingredients for a butter bath, you can get creative with other add-ins. Some people like to add a spoonful of sugar to emphasize the sweet element the corn has, while others might throw in garlic cloves and chives, fresh herbs like thyme or rosemary, or even a splash of hot sauce for a little heat. It would also be great with homemade hot honey. The best part is that the corn absorbs all these flavors as it simmers, so every bite is infused with whatever delicious ingredients you've added.

If you really want to take things a step further, try quickly grilling the corn after it comes out of the butter bath. This gives it a nice bit of char and adds a smoky depth that pairs perfectly with the rich, luxurious taste of the butter. You could also sprinkle the finished corn with flaky sea salt, a dusting of parmesan cheese or Parmigiano Reggiano, or a squeeze of zingy lime juice for an extra flavor boost. 

There you have it, folks; next time you're making corn on the cob, don't just boil it — bathe it. Let it soak up all that buttery goodness, and enjoy the kind of corn that makes people ask what you did to make it so good — whether you've added extra ingredients or not.