The phrase "butter-bathed" gets mouths watering immediately. "Butter-Bathed Corn on the Cob" gets people clamoring for a spot at the table. Sweet corn boiled to tender perfection in a butter concoction results in an irresistible side dish for Thanksgiving, Christmas, or even a weeknight dinner. Best of all, Butter-Bathed Corn on the Cob is delicious without being draining; it's quick, low-cost, and extremely easy to prepare—summery flavors and ease make for an awesome autumn meal!
Ingredients• 4 cups water • 6 ears corn, husked and halved • 1 cup milk • 1 stick unsalted butter • 1 teaspoon kosher salt
Fill up a large pot with 4 cups of water.
Bring the water to a boil over medium-high heat on the stove-top.
Add 1 stick of unsalted butter, 1 cup of milk, and 1 teaspoon kosher salt to the pot.
Cautiously add in the corn, being careful not to splash.
Then reduce to medium heat and boil for 8 minutes.
Using tongs, remove the corn from the butter bath.
Serve immediately! Any leftovers (if you are lucky enough to have any!) can be refrigerated in an airtight container for up to 4 days!