Enjoy one of the best treats of the summer: sweet corn on the cob dripping with butter. It’s a favorite food to find at the fair, and an easy one to make at home.
My favorite part of the fair is the ridiculously indulgent food. Unfortunately, there are some years that we just can’t get to the fair: we have 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.
And the state fair food I’m dreaming of? Fresh Corn On The Cob Dipped in Butter!
The fair is rides, games, and 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 fresh, local corn at the fair is therefore very fitting. The Rotary Club runs a Corn On The Cob Booth there every year.
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 steaming, buttery ears of corn were perfect for chasing away the damp and chill.
Why you’ll love this corn
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. And there are notes below in case you have questions about what this looks like.
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, which is an easier way of getting that butter on every single kernel!
(How do I write that noise that Homer Simpson makes when he dreams of delicious food? Something like, “AaggaGGhGhghGhGhghhhh.”)
How to make this recipe
Step 1: Prepare the corn
This corn gets boiled in the husks, but first you need to remove the silk. 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
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
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 – you can tie the leaves with kitchen string or wrap a napkin around them.
Step 4: Drench the corn in butter
Hold the ear over a plate or bowl as you ladle melted butter to coat every kernel. Let the excess drip away, sprinkle on some salt and pepper, and enjoy!
- 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 afterwards. With the husks still on, the corn takes up more room, requiring a very large stock pot – but 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.) You’ll also have to melt more butter for it to be deep enough. Dunk each ear into the container of melted butter, and let the excess drip off before placing it on a plate.
The recipe for this Fresh Corn on the Cob Drenched in Butter is below. And first, a few other tasty dishes to try!
>> What do you think of this buttery dish? Scroll down and leave a comment – and a star rating on the recipe.
Fresh Corn On The Cob Drenched in Butter
- Very large stockpot to hold ears with husks still on. (See notes at bottom.)
- 4 ears fresh sweet corn in the husks (do not remove the leaves)
- ½ cup butter, melted (you will have extra)
- Black pepper
- 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.
- 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 – but 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.) You’ll also have to melt more butter for it to be deep enough. Dunk each ear into the container of melted butter, and let the excess drip off before placing it on a plate. Save the leftover melted butter for another use.
Originally published August 2014