Enjoy one of the best treats of a summertime state fair: sweet Corn On The Cob. It's buttery and delicious, and so easy to make at home.
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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: whether because of other plans or to save the money. And when we can't go we miss the food most of all.
In these instances, or when we just find we're craving that fair food outside of fair season, it's the perfect time to make our state fair food at home.
One of those favorite foods is savory grilled Sausage, Peppers, and Onions served on a roll. And today? Today I'm dreaming of Sweet Corn On The Cob with butter!
What do you love about the fair?
The fair has so much to look forward to: those stomach-churning rides, noisy games with questionable odds, and grandstand entertainment featuring bands you remember hearing on the radio in high school.
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.
And while the food stands have plenty of fried food and sugary sweets, there are plenty of dishes centered around local produce—like baked potatoes, caramel apples, and of course, buttered corn on the cob. At the Champlain Valley Fair in Vermont, the Rotary Club runs a corn on the cob stand every year.
The first time my husband and I had this corn at the fair was on a cool, rainy evening, way back in the old days when we were first dating. The steamy, buttery ears of corn seemed decadent and they chased away the dampness and chill.
Another state fair favorite!
County Fair Fried Dough
Fresh and hot homemade Fried Dough is so good with powdered sugar and butter.
Why you'll love this recipe
Fresh-cooked, sweet corn on the cob is dang satisfying, so don't wait for the fair to come to town—cook some at home. To recreate the style of those ears of corn from the fair, the ears in this recipe are boiled while still in their husks. (There are notes below in case you have questions about this method.)
When the husks are pulled back, the ears of hot, tender corn are DRENCHED in butter. At the fair they actually dunk the ears—submerge them, in melted butter. In this recipe, the butter is ladled over the ears, a much easier way of getting that butter on every single kernel!
How do the ears of corn taste? Well, to describe it, I'd need to write out that noise that Homer Simpson makes when he dreams of delicious food. Something like, "AaggaGGhGhghGhGhghhhh."
When you take a bite of your own butter-soaked ears of corn, you'll know just what I mean.
🔪 How to make Sweet Corn On The Cob
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Ingredients:
- Sweet corn: Pick up whole ears of sweet corn with the husks still on.
- Butter: Use unsalted butter here—you'll add your own salt after they're cooked.
- Salt and pepper: These simple seasonings are all that are needed. They enhance the natural flavor of the sweet corn.
Prepare the corn
Pull the leaves down towards the bottom without removing them. Pull off the silk, then fold the leaves back up around the corn.
Boil the corn
Place the ears into a very large stockpot of boiling water, and cook them. Remove and drain the corn.
Fold back the husks
Fold the leaves down to create a handle to hold the corn.
Drench the corn in butter
Slather melted butter over the corn. Sprinkle on some salt and pepper, and enjoy!
FAQs
Boil the corn on the cob for 10 to 20 minutes. The freshest ears will cook the quickest. The corn is done when the kernels are tender and easily pierced with a fork.
When the leftover ears of corn are cool, use a sharp knife to slice the kernels off the cob. You can reheat the corn to eat as a side dish or use it to make Corn Jalapeño Queso Dip.
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.
The Sweet Corn on the Cob recipe is below. And here are more corn-filled recipes for you:
💬 Did you make and devour this recipe? Leave a comment below.
📖 Recipe
Sweet Corn On The Cob
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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
Prepare the corn:
- 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.
Cook:
- When the water comes to a boil place the ears of corn in the water. Boil the corn for 10 to 20 minutes—the freshest ears of corn will cook the quickest.
Drain:
- 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.
Add butter and seasonings:
- 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 ears of corn with salt and pepper to taste. Enjoy the corn while it's hot! Makes 4 servings.
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 the naked ears 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
Doug says
Wonderful but to add an additional layer of flavor sprinkle with chat spice and squeeze a lime over it. Served this way in Malaysia.
Nancy Mock says
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. 🙂
Susie says
How much is corn on cob at fair
Nancy Mock says
That'll vary depending on where you live and the year! My recollection is that ears of buttered corn were between $4-$6 each.
Stephanie Faris says
Sounds yummy. When you bite into it, does the butter go everywhere?
Nancy Mock says
Oh absolutely, it's a hot mess. 🙂
Jo says
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.
Nancy Mock says
Microwaving is a great idea, especially for days like we've had this week (really hot and humid.)
lorilmaclaughlin.com says
I love corn on the cob!!!!!
Nancy Mock says
Me too, have you had it at the fair?
lorilmaclaughlin.com says
No, but looking at those photos, I'll have to try it next year!