Recipes and Cooking Butter-Braised Corn on the Cob Sometimes called butter-bath corn (thanks to a generous amount of butter) or milk-boiled corn, this genius cooking method of boiling corn in a mixture of milk, butter, and aromatics hails from the Midwest and delivers corn on the cob with big flavor and tender kernels. By Danielle Centoni Danielle Centoni Instagram Twitter Website Danielle is a food writer and recipe developer with more than two decades of experience as a food journalist writing about cooking, baking, and grilling, as well as cocktails, wine, and beer. She also has extensive experience conducting product reviews and taste tests. In addition to feature writing and recipe development for publications, she has written six cookbooks and contributed extensive editorial work to six others. Previously, Danielle was the food editor of The Oakland Tribune, food editor and writer at The Oregonian, senior editor at Imbibe Magazine and MIX Magazine, and editor of Eater Portland. As a freelance writer, her articles, recipes, taste tests, and comprehensive equipment reviews appear in a range of national publications including Better Homes & Gardens, EatingWell, Conde Nast Traveler, The Kitchn, Spruce Eats, and Serious Eats, among many others. Danielle earned a Bachelor of Arts degree in English from Smith College. She has also taken the WSET Intermediate Course in wine and spirits, passing with distinction. She has received the James Beard Journalism Award and is a member of the International Association of Culinary Professionals, the James Beard Foundation, and Les Dames d'Escoffier. Learn about BHG's Editorial Process Published on June 9, 2021 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Total Time: 25 mins Servings: 4 Yield: 8 pieces Jump to Nutrition Facts Ingredients 4 cup water 1 cup milk ½ cup unsalted butter 4 large garlic cloves, smashed 2 tablespoon chili powder 1 tablespoon ground cumin 1 tablespoon kosher salt 4 ears corn, husks and silks removed Cheddar cheese. sliced green onions, and/or thinly sliced jalapeno pepper (optional) Directions In a large pot or Dutch oven bring 4 cups water to boiling over medium-high. Add milk, 1/4 cup of the butter, two of the garlic cloves, 1 tablespoon of the chili powder, 1 1/2 teaspoons of the cumin, and 1 1/2 teaspoons kosher salt. When butter is melted, add corn, arranging ears to keep them submerged; cover. Reduce heat to a simmer; cook 5 to 8 minutes. Meanwhile, soften remaining 1/4 cup butter and mince remaining two garlic cloves. In a small bowl stir together softened butter, minced garlic, the remaining 1 tablespoon chili powder, and 1 1/2 teaspoon cumin, and 1/2 teaspoon kosher salt. Serve corn with butter mixture and a spoonful of the cooking liquid. If you like, top with cheese, green onions, jalapeno slices, and/or additional chili powder. Serves 4. Herb Butter-Braised Corn on the Cob Prepare as directed, except omit the chili powder, cumin, and jalapeno. Add 1/4 cup chopped fresh herbs to the cooking water and 1/4 cup chopped fresh herbs to the butter mixture. Rate it Print Nutrition Facts (per serving) 191 Calories 13g Fat 19g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 191 % Daily Value * Total Fat 13g 17% Saturated Fat 8g 40% Cholesterol 31mg 10% Sodium 213mg 9% Total Carbohydrate 19g 7% Total Sugars 6g Protein 4g Vitamin C 9.9mg 50% Calcium 22mg 2% Iron 1.4mg 8% Potassium 313mg 7% Folate, total 34.2mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.