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    Home » Recipes » Side Dishes

    Sweet Corn On The Cob With Butter | Fair Food At Home

    By Nancy Mock May 31, 2020 Updated May 2, 2023 11 Comments

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    Split graphic with ears of buttered corn below and nighttime shot of lighted Ferris wheel above.
    Cooked ear of corn being ladled with butter.

    Enjoy one of the best treats of a summertime state fair: Corn On The Cob with Butter. It's so sweet, delicious, and easy to make at home.

    Metal ladle spooning melted butter over a cooked ear of corn on a white plate.
    → Jump to Recipe

    This post may contain affiliate links and I may earn a small commission when you click on the links at no additional cost to you. You can read my full disclaimer here.

    My favorite part of going to the fair is the ridiculously indulgent food. There are some years though when we just can't get to the fair: other plans or too little money, or forces beyond our control mean it's just not happening.

    In these instances, it's a perfect time to make our own State Fair food at home.

    Evening sky with a moving ferris wheel with lights turned on.

    Some of those favorites include sugary County Fair Fried Dough and savory grilled Sausage, Peppers, and Onions. And today? I am dreaming of Sweet Corn On The Cob with Butter!

    Yellow and green Corn Booth serving corn on the cob at the Champlain Valley Fair.

    What do you love about the fair?

    The fair is so many things: classic rides, noisy games, grandstand entertainment. Our local fair is also at its heart an agricultural fair. There are happy, lazy cows in the barns, fancy breeds of chickens, 4-H kids helping everywhere, sheep shearing demonstrations, horse pulls, and prize-winning produce.

    Having an ear of locally grown, buttered corn on the cob at the fair is therefore very fitting. The Rotary Club runs a corn on the cob booth there every year.

    Ear of cooked corn above melted butter on a white plate.

    The first time my husband and I had this corn at the fair was on a cool, rainy evening way back when we were dating. The steamy, buttery ears of corn chased away the dampness and chill.

    Why you'll love this recipe

    Fresh, sweet corn on the cob is so satisfying, whether you have it at the fair or at home. In the style of our fair, these ears of corn are boiled in their husks. (There are notes below in case you have questions about what this looks like.)

    Stick of butter in a Pyrex measuring cup

    The ears of hot, tender corn are then DRENCHED in butter. At the fair they dunk the ears, I mean submerge them, in melted butter. In this recipe, the butter is ladled over, an easier way of getting that butter on every single kernel!

    How do the ears of corn taste? To describe it, I'd need to write out that noise that Homer Simpson makes when he dreams of delicious food. Something like, "AaggaGGhGhghGhGhghhhh."

    You'll love how this tastes just like corn on the cob at the fair. My other fair food favorites include Fried Dough and Sausage, Peppers, & Onions!

    Cooked ears of corn with husks pulled back and kitchen twine nearby.

    🔪 How to make Corn On The Cob with Butter

    Ingredients:

    • Sweet Corn: Pick up whole ears of corn with the husks still on
    • Butter: Use unsalted butter, since you'll add your own salt later
    • Salt and Pepper: To season up the ears after cooking

    Step 1: Prepare the corn

    Image of an ear of corn with husks opened to show corn kernels inside.

    Pull the leaves down towards the bottom without removing them. Pull off the silk, then fold the leaves back up around the corn.

    Step 2: Boil the corn

    Ears of corn in their husks in a blue pot of water.

    Place the ears into a very large stockpot of boiling water, and boil them for 20 minutes. Remove them with tongs and let the water drain away.

    Step 3: Fold back the husks

    Ears of cooked corn with husks pulled back and tied below with kitchen string.

    Hold the cooked ears with an oven mitt or thick dishtowel to protect your hands. Fold the leaves down to create a handle to hold the corn.

    Step 4: Drench the corn in butter

    Ear of cooked corn with ladle of butter over it, butter dripping on white plate below.

    Hold the ear over a plate or bowl as you slather melted butter to coat every kernel. Let the excess drip away, sprinkle on some salt and pepper, and enjoy!

    Ears of cooked corn covered in melted butter and salt and pepper.

    FAQs

    How long do I boil corn on the cob?

    Boil the corn on the cob for about 20 minutes. The ears of corn are done when the kernels are tender and easily pierced with a fork.

    What can you do with leftover corn on the cob?

    When the leftover ears of corn are cool, use a sharp knife to slice the kernels off the cob. You can reheat the kernels to eat as a side dish, or use them to make corn salsa.

    Tips:

    • To honor the method used at the fair, the recipe below calls for the ears of corn to be boiled in their husks (the silk is removed first.) The husks fold down to make a convenient handle afterward. With the husks still on, the corn takes up more room, requiring a very large stock pot—if you don't have a pot this large, shuck the corn and cook it in a smaller pot.
    • At the fair, the corn is dunked into a vat of melted butter. This can be done at home if you have a tall, narrow, heatproof container (like a large mason jar.) Or, melt butter in a wide, shallow pot. Add in the cooked ears and roll them around in butter.
    Cooked ears of corn with husks tied back, melted butter and spices on corn.

    The recipe for this Corn on the Cob with Butter is below. And here are more sweet corn recipes for you:

    • Oval bowl holding thick cheese and corn dip
      Grilled Corn and Jalapeño Queso Dip
    • Easy Taco Salad with Catalina Dressing
    • Creamy corn soup with cream swirl and herbs.
      Chilled Corn Soup
    • Blue plate holding white dish of corn salsa
      Corn, Vidalia Onion and Bacon Salsa

    💬 What do you think of this buttery corn? Leave a comment below.

    📖 Recipe

    Sweet Corn On The Cob With Butter

    Nancy Mock
    Enjoy one of the best treats of a summertime state fair: Corn On The Cob with Butter. It's so sweet, delicious, and easy to make at home.
    4.84 from 6 votes. Tap stars to vote
    Print it! Pin This Recipe
    Prep Time 30 minutes mins
    Cook Time 20 minutes mins
    Total Time 50 minutes mins
    Course Side Dish, Summer Side Dish, Vegetables
    Servings 4 servings

    Equipment

    • Very large stockpot to hold ears with husks still on. (See notes at bottom.)

    Ingredients
     
     

    • 4 ears fresh sweet corn in the husks (do not remove the leaves)
    • ½ cup butter, melted (you will have extra)
    • Salt
    • Black pepper

    Instructions
     

    • Fill a large stockpot with enough water to cover the ears of corn, and place the pot on the stove with the heat set to high.
    • On each ear of corn, carefully pull back the leaves as far as you can without ripping or removing them to expose the silk, Remove as much of the silk as you can, then fold the leaves back up around the corn. If you want you can remove one long, thin leaf and use it to tie up the corn at the top.
    • When the water comes to a boil place the ears of corn in the water. Boil the corn for 20 minutes. Using tongs remove the corn from the water and place them in a colander to drain, angled so that the tops are pointing down to let the water run out. Allow the ears to cool for 10 minutes.
    • Carefully hold the ear with a potholder or towel and peel back the leaves, folding them down at the bottom of the corn. You can tie the leaves with some kitchen string or wrap them in a cloth napkin or paper towel. Now you have a handle for your corn.
    • Time for the butter. Hold the corn over a plate or bowl and ladle melted butter over the kernels, turning to coat the entire ear. Allow the excess butter to drip off and then place the corn on plates to serve.
    • Sprinkle the corn with salt and pepper to taste, and enjoy it while it's hot! Serves 4.

    Notes

    • To honor the method used at the fair, the recipe below calls for the ears of corn to be boiled in their husks (the silk is removed first.) With these husks still on, the corn takes up more room, requiring a very large stock pot—if you don't have a pot this large, shuck the corn and cook it in a smaller pot
    • At the fair, the corn is dunked into a vat of melted butter. This can be done at home if you have a tall, narrow heatproof container (like a large mason jar.) Or, melt butter in a wide, shallow pot. Add in the cooked ears of corn and roll them around to coat them.

    Nutrition

    Serving: 1earCalories: 281kcalCarbohydrates: 17gProtein: 3gFat: 24gSaturated Fat: 15gCholesterol: 61mgSodium: 17mgPotassium: 243mgFiber: 2gSugar: 6gVitamin A: 877IUVitamin C: 6mgCalcium: 7mgIron: 1mg
    Tried this recipe?Leave a comment, tell me what you think!

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    Reader Interactions

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      Recipe Rating




    1. Doug

      August 29, 2022 at 8:28 pm

      Wonderful but to add an additional layer of flavor sprinkle with chat spice and squeeze a lime over it. Served this way in Malaysia.

      Reply
      • Nancy Mock

        August 30, 2022 at 9:21 am

        Hi Doug - great suggestion! I've never tried chaat on buttered corn, but it does sound delicious. I do like a squeeze of lime over ears of elote. And now I'm really craving some corn! Thank you for this idea. 🙂

        Reply
    2. Susie

      July 25, 2022 at 5:08 pm

      How much is corn on cob at fair

      Reply
      • Nancy Mock

        July 25, 2022 at 7:16 pm

        That'll vary depending on where you live and the year! My recollection is that ears of buttered corn were between $4-$6 each.

        Reply
    3. Stephanie Faris

      September 06, 2014 at 12:35 pm

      Sounds yummy. When you bite into it, does the butter go everywhere?

      Reply
      • Nancy Mock

        September 06, 2014 at 6:01 pm

        Oh absolutely, it's a hot mess. 🙂

        Reply
    4. Jo

      September 06, 2014 at 10:28 am

      I wrote about corn on my blog the other day. I microwave my corn in the husks and find it so much easier. I do NOT have butter on mine. Too many calories, but find the corn just as delicious without it.

      Reply
      • Nancy Mock

        September 06, 2014 at 6:01 pm

        Microwaving is a great idea, especially for days like we've had this week (really hot and humid.)

        Reply
    5. lorilmaclaughlin.com

      September 05, 2014 at 9:30 pm

      I love corn on the cob!!!!!

      Reply
      • Nancy Mock

        September 06, 2014 at 5:59 pm

        Me too, have you had it at the fair?

        Reply
      • lorilmaclaughlin.com

        September 08, 2014 at 10:04 pm

        No, but looking at those photos, I'll have to try it next year!

        Reply

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