Buffalo Butter Bath Corn

Meghan Splawn
Meghan Splawn
Meghan was the Food Editor for Kitchn's Skills content. She's a master of everyday baking, family cooking, and harnessing good light. Meghan approaches food with an eye towards budgeting — both time and money — and having fun. Meghan has a baking and pastry degree, and spent the…read more
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published Jul 13, 2020
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This buffalo wing-inspired butter bath corn, made with beer, butter, and hot sauce, is one of the best BBQ dishes of summer.

Serves6

Prep10 minutes

Cook15 minutes

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Credit: Joe Lingeman/Kitchn; Food Stylist: CC Buckley/Kitchn

The deep satisfaction of eating Buffalo wings, with their spicy-buttery heat and finger-licking mess, can also be had from boiled corn. That’s right — by simply swapping in a few wing-inspired ingredients, we’ve upgraded the basic butter bath corn into one of the best BBQ dishes of summer.

Buffalo butter bath corn starts with a pot of boiling water, beer, butter, and salt. While the classic butter bath technique calls for milk, this one calls for beer instead to add flavor. Pick a beer with a light body that you enjoy drinking, and you can’t go wrong. Then add your favorite hot sauce followed by sweet summer corn, and you’ve got delicious corn on the cob ready to eat in less than 10 minutes.

Frank’s RedHot Original Cayenne Pepper Hot Wing Sauce
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Buffalo Butter Bath Corn

This buffalo wing-inspired butter bath corn, made with beer, butter, and hot sauce, is one of the best BBQ dishes of summer.

Prep time 10 minutes

Cook time 15 minutes

Serves 6

Nutritional Info

Ingredients

  • 4 cups

    (1 quart) water

  • 6 ears

    fresh corn

  • 1 cup

    IPA or lager beer

  • 1 stick

    (8 tablespoons) unsalted butter

  • 1/4 cup

    hot sauce, such as Frank’s RedHot

  • 1/2 teaspoon

    kosher salt

Instructions

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  1. Bring 4 cups water to a boil in a large pot or Dutch oven over medium-high heat. Meanwhile, shuck 6 ears fresh corn, then cut each ear in half crosswise.

  2. Add 1 cup beer, 1 stick unsalted butter, 1/4 cup hot sauce, and 1/2 teaspoon kosher salt to the pot. Carefully add the corn and reduce the heat to medium. Boil for 8 minutes. Use tongs to remove the corn from the butter bath and serve immediately.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container up to 4 days.

Filed in:
corn
Side Dish
Vegetables