No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

How to Butter Corn in a Jiffy

Martha Stewart Living, August 2003

Serve corn on the cob already buttered so guests can dig right in. Bring water to a boil in a stockpot (don't add any salt; it toughens kernels), and drop in 6 to 8 ears. Return to a boil, then cook two to four minutes for crisp-tender corn. When ears are just about done, slice eight tablespoons of unsalted butter, and drop them into the cooking water; stir to melt. The butter will float, and each ear will get an even coating as you remove it from the pot with tongs.

Comments (1)

  • 12 Jul, 2010

    WOW! This is just too simple, what a time saver! Thank you thank you