Five perfect recipes for corn bath butter!

corn bath butter

In this post, the latest cooking trend, butter bath corn, will be discussed.

While you might be unfamiliar with cooking corn and it may sound like something difficult or even luxurious is going to happen, these recipes are very basic and quick to prepare. Boiling corn is, in fact, a practice that originates from the Midwest and butter bath corn is just a simple upgrade to it.

All the recipes include the same 4 basic ingredients and differ in the flavorings you are going to add. As in any other recipe, the secret lays in the little details and in this case by just adding a different flavor booster you get a different taste.

5 ingredient butter bath recipes

  1. The butter

For each batch of butter bath corn, you will need one stick of unsalted butter.

  1. The corn

Each of these recipes requires 6 halved and husked ears of corn.

  1. The liquid

The original recipe requires two types of liquid. You will need just enough water to cover and a cup of milk, which if you want to achieve a different taste can be replaced by any other liquid you choose like for example beer.

  1. The flavorings

Surprise, surprise! This might sound unusual, but butter bath corn can be spiced by everything hot sauce to dried spices and even honey.

  1. A pot

We recommend using a large Dutch oven, but you can use the Instant pot if you want to.

Instructions

Classic butter bath corn

–         Start by filling the pot with 4 glasses of water and add in more if you need, then put your oven on medium-high heat and bring it to a boiling point.

–         Next, go on to adding the ingredients. First, pour in the glass of milk, then add one stick of butter and a spoon of kosher salt.

–         Finally, slowly add in the 6 ears of corn and reduce the heat to medium.

–         Leave them to boil for 8 minutes and then remove them by using tongs. Remember, it is best to serve the corn right away.

Hot honey butter bath corn

–         Fill the pot with just enough water to cover and put the oven on medium-high to bring it to a boil.

–         Next, move on to adding the needed ingredients. Pour in one glass of milk and then add 1 stick unsalted butter, 1 teaspoon red paprika flakes, ½ cup honey, and 1 teaspoon kosher salt.

–         Then, slowly add the husked corns, reduce to medium heat and leave it to cook for 8 minutes.

–         Once done, by using tongs carefully remove the corns from the pot and serve on the spot.

Elote-inspired butter bath corn

–         First, fill the pot with enough water to cover and put it over medium-high heat to boil.

–         Next, start adding the ingredients. Put in ½ cup fresh lime juice, 1 cup of mayo, ½ teaspoon ground cinnamon, ½ teaspoon kosher salt and 1 teaspoon chili powder.

–         Now, add in the corns which you’ve husked and halved before and reduce the heat to medium.

–         Leave it to boil for 8 minutes and then remove the corns by using tongs and serve.

Buffalo butter bath corn

–         Start by pouring the needed amount of water (4 cups) in the pot and put it over medium-high heat to bring it to a boil.

–         Then add in the ingredients which include 1 cup of beer, ¼ cup hot sauce, ½ teaspoon kosher salt and 1 stick of unsalted butter.

–         Next, add in the before prepared corns and reduce the heat to medium.

–         Let it cook for 8 minutes and then by using tongs remove the corns. Remember, you’ll get the most of the experience if you serve the corns right away.

Garlic and herb butter bath corn

–         First, fill the pot with 4 cups of water or just enough to cover and put it to boil over medium-high heat.

–         Next, go on to adding the needed ingredients which include 1 stick unsalted butter, 1 cup of milk, ¼ cup fresh thyme leaves, 1 teaspoon kosher salt and 6 smashed cloves garlic.

–         Finally, add in 6 ears corn and reduce the heat to medium.

–         Leave it to cook for 8 minutes and once done, remove the corns by using tongs. Serve right away on the spot.

Source:

https://www.thekitchn.com

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