Chili Powder Butter Bath Corn on the Cob

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Chili Powder Butter Bath Corn on the Cob: Fresh sweet corn on the cob boiled in a hot bath of butter, milk, garlic and spices. This delicious side dish is not your typical boiled corn on the cob. This recipe infuses every kernel with sweet butter flavor, while tenderizing the corn at the same time.

There are many ways to cook corn on the cob but none of them offer the same flavor or texture as corn on the cob that has been boiled in a butter bath. Add spices to the mix and you have juicy delicious street corn.

How to Make Chili Powder Butter Bath Corn on the Cob

The process is simple, add cleaned corn on the cob to a pot of boiling water, milk, butter, garlic, chili powder, cumin, and salt. Cover and simmer 5 to 8 minutes. Make a chili paste using butter, garlic, chili powder, cumin, and salt to really drive the Mexican Corn on the Cob. Rub the paste mixture over the hot corn, top with chopped green onion and sliced fresh jalapeno peppers. DELICIOUS FIESTA CORN ON THE COB!

Top It Off

Dress up basic boiled corn on the cob with these BIG FLAVOR finishers.

MISO MAYO: Stir together 1 tablespoon white miso paste and 1 tablespoon mayonnaise.

TARRAGON MUSTARD: Stir 2 tablespoons mustard 1 teaspoon lemon zest, and 1 tablespoon chopped fresh tarragon into ½ cup softened butter.

BARBECUE BUTTER: Combine ½ cup softened butter with 2 teaspoons purchased barbecue rub.

OILIVE OIL AND BASIL: Drizzle corn with olive oil and sprinkle with salt, black pepper, and fresh basil.

Chili Powder Butter Bath Corn on the Cob FAQ’s

Can I use salted butter?

Yes, if you choose to use salted butter omit the salt from the recipe.

How can I make this Butter Bath Corn on the Cob recipe for a crowd?

Place all the ingredients into a large roasting pan (preferable a few inches taller (about 6 inches) then the corn on the cob). Place on two burners or the long center burner ( if your stove has one), bring to a boil and cook 5 to 8 minutes.

Why do you boil corn in milk?

Boiling corn on the cob brings out its natural sweetness. But if you want an even juicier and sweeter crisp-tender bite, swap out some of the water for milk. The milk enhances the flavor and texture. It also infuses the corn on the cob with milk and butter, resulting in salty, buttery kernels.

What happens if you boil corn on the cob too long?

Yes, you can boil corn too long. If you leave the cobs in boiling water for too long, the corn’s starch content will absorb too much water and its pectin will dissolve, yielding kernels with a soggy texture.

How long will corn on the cob stay fresh?

For best flavor, use corn within two days. Keep husked corn refrigerated, in plastic bags, and use within two days. If you don’t plan on eating your corn within two days of purchase, you can freeze it.

When is corn on the cob the sweetest?

The fresher the corn the sweeter the corn. As corn on the cob ages the sugars turn to starch. The corn should be heavy for its size and the silk tassels should be green and not brown.

MORE CORN ON THE COB RECIPES

CHILI LIME GRILLED CORN ON THE COB 2. STATE FAIR FRIED CORN ON THE COB

HOW TO FREEZE FRESH CORN

Place cleaned corn (a few ears at a time) into a large pot of boiling water.
Return water to a boil, then cook 4 minutes.
Transfer corn to a large bowl filled with ice water.
When corn is cool, remove from ice water. FOR FRESH CORN KERNELS: Use a sharp knife to cut kernels from cob.
Use a measuring cup to transfer the corn kernels to freezer bags. Press the air from the bags, label, and seal. FREEZE UP TO 10 MONTHS.

FOR CORN ON THE COB: Place cleaned corn (a few ears at a time) into a large pot of boiling water. Return water to a boil, then cook 4 minutes. Transfer corn to a large bowl filled with ice water. When corn is cool, remove from ice water. Dry cooled corn on the cob. Place the corn in a pan or a baking sheet. Place the corn in the freezer for a couple of hours to freeze. Remove the corn on the cob from the freezer and wrap it tightly in plastic warp. Put wrapped corn cobs in a labeled and dated zip top freezer bag. IMPORTANT: Remove as much air as possible before zipping the bag shut. LASTS UP TO 10 MONTHES.

WHEN READY TO COOK: Unwrap and boil 6-8 minutes.

Chili Powder Butter Bath Corn on the Cob

Yield: Makes 4 Corn on the Cob

Sweet buttery corn on the cob with a kick of spice.

Ingredients

For the Butter Bath:

4 cups water
1 cup milk
¼ cup unsalted butter
2 garlic cloves, smashed
1 tablespoon chili powder
1½ teaspoons ground cumin
1½ teaspoons kosher salt
4 ears of corn, husks and silks removed

For the Chili Paste Rub:

¼ cup unsalted butter, softened
2 garlic cloves, chopped
1 tablespoon chili powder
1½ teaspoons ground cumin
1½ teaspoons kosher salt
1 tablespoon of cooking liquid

For the Garnish:

sliced green onion
sliced jalapeno peppers

Instructions

For the Butter Bath:

In a large pot or Dutch oven bring water to a boil over medium high heat.
Add milk, butter, garlic, chili powder, cumin, and salt.
When butter is melted, add corn, arrange corn to keep submerged. Reduce heat, cover and simmer 5-8 minutes.

For the Chili Paste Rub:

While corn is cooking make the rub.
In a small bowl stir together the butter, garlic, chili powder, cumin, salt, and cooking liquid.

Putting It All Together:

Use tongs to remove hot corn from the boiling water mixture and place on a platter.
Spoon chili paste rub mixture over corn.
To evenly disburse rub, use your hands.
Top with green onion and sliced jalapeno peppers.

SERVES FOUR

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Chili Powder Butter Bath Corn on the Cob