Corn on the cob is a delicious summer treat that goes great with melted butter. While you can simply melt some butter and brush it on, making a flavored liquid butter can take your corn to the next level. Liquid butter allows you to incorporate herbs, spices, and other flavors that complement the natural sweetness of corn.
What is liquid butter?
Liquid butter, sometimes called drawn butter, is simply melted butter that has been clarified. Clarifying butter involves heating it slowly and skimming off the milk solids that rise to the top. This leaves you with just the golden liquid fat from the butter.
Clarified or drawn butter has a higher smoke point than regular melted butter, which means it can get hotter before burning. This makes it perfect for keeping warm in a butter warmer or fondue pot for dipping corn and other foods.
Benefits of liquid butter for corn
Using liquid butter for corn on the cob offers several advantages:
- Higher smoke point – won’t burn as easily when keeping butter warm for serving
- More efficient to apply – coats ear of corn evenly with less waste
- Holds flavorings well – herbs, spices, honey mix in evenly
- Smooth, even coating – liquid butter distributes nicely over kernels
The smooth, fluid quality of liquid butter allows it to coat each kernel on the cob evenly. And it happily absorbs other flavors like garlic, chili powder, or lime juice. Let’s look at how to make some tasty flavored liquid butters at home.
Herb butter
Fresh herbs make a wonderful addition to liquid butter for corn. Chives, parsley, dill, and basil all pair nicely. Here is a basic recipe for herb butter:
Ingredients:
- 1 cup (2 sticks) unsalted butter
- 2 tablespoons chopped fresh herbs (chives, parsley, basil, dill etc)
- 1 small garlic clove, finely minced (optional)
Instructions:
- Melt butter in a small saucepan over medium heat. Once melted, reduce heat to low.
- Skim off and discard any foam that rises to the top. Simmer gently for 5 minutes.
- Remove from heat and stir in fresh herbs and garlic, if using. Let steep 10 minutes.
- Strain through a fine mesh sieve or cheesecloth. Discard solids.
- Transfer clarified butter to a warm fondue pot or other butter warmer for serving.
Any combination of soft herbs can be used. Try basil and garlic, dill and lemon, or chives and parsley. Adjust amounts to taste.
Spicy pepper butter
For fans of spicy food, mixing hot peppers into liquid butter adds delicious heat. Jalapenos, serranos, or habaneros all work well. Here is a basic method:
Ingredients:
- 1 cup (2 sticks) unsalted butter
- 1-2 tablespoons finely minced hot peppers
- 1 teaspoon hot pepper sauce (like Tabasco)
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 1 small garlic clove, minced
Instructions:
- Melt butter in a saucepan over medium heat. Skim off foam.
- Reduce heat and simmer for 4-5 minutes.
- Remove from heat. Stir in minced peppers, hot sauce, chili powder, cayenne, and garlic.
- Let flavors infuse for 15 minutes. Then strain into serving vessel.
- Taste test and adjust seasonings as desired.
The amounts of peppers, chili powder, and hot sauce can be adjusted to suit your spice preferences. Jalapeno will provide mild heat, while habanero is quite fiery.
Honey butter
For a touch of sweetness, honey makes a nice addition to flavored butter for corn. Here is a simple honey butter recipe:
Ingredients:
- 1 cup (2 sticks) unsalted butter
- 2-3 tablespoons honey
- Pinch of sea salt
- Squeeze of fresh lemon juice (optional)
Instructions:
- Melt butter in a saucepan over medium heat. Skim off foam.
- Allow to simmer for 3-4 minutes then remove from heat.
- Stir in honey, salt, and lemon juice if desired.
- Let sit for 5 minutes for flavors to blend.
- Transfer to a warm fondue pot or butter warmer.
The honey mellows out the buttery flavor. Feel free to use clover, wildflower, or your favorite artisanal honey variety.
Lime-cilantro butter
For a zesty, Mexican-inspired butter, lime and cilantro make an excellent combination. Here is how to prepare it:
Ingredients:
- 1 cup (2 sticks) salted butter
- Zest of 2 limes
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
- 1 small jalapeno, seeded and minced (optional)
Instructions:
- Melt butter over medium heat. Skim off any foam.
- Reduce heat and simmer for 3 minutes.
- Remove from heat. Stir in lime zest, lime juice, cilantro, and jalapeno if using.
- Allow flavors to infuse for 10 minutes.
- Strain into a fondue pot and serve warm.
The lime and cilantro provide a bright, refreshing flavor that pairs perfectly with sweet corn.
Bacon-scallion butter
For an savory umami flavor, try mixing crispy cooked bacon into liquid butter. Scallions add bite too.
Ingredients:
- 1 cup (2 sticks) unsalted butter
- 1/4 cup minced scallions (green onions)
- 1/4 cup crumbled cooked bacon
- 2 teaspoons bacon fat
Instructions:
- Cook bacon until crispy, then crumble into pieces.
- Add bacon fat to butter and melt over medium heat. Skim off foam.
- Reduce heat and simmer butter for 5 minutes.
- Remove from heat and stir in scallions and cooked bacon.
- Let sit for 10 minutes then transfer to a warm fondue pot to serve.
The smoky bacon flavor takes corn on the cob to new heights. Feel free to tweak bacon amounts to your liking.
How to clarify butter
Clarified butter is essential for making smooth, pure liquid butter that won’t burn. Here is a simple clarify method:
Ingredients:
- 1-2 sticks butter
Instructions:
- Cut butter into pieces and melt slowly in a small saucepan over medium-low heat.
- Once melted, reduce heat to low. Allow milk solids to rise and foam to develop on top.
- Skim off and discard foam with a spoon. Be careful not to remove the butter fat underneath.
- Continue cooking at low heat for 2-5 more minutes. More milk solids will sink and stick to the bottom.
- Remove from heat and carefully pour off clear golden liquid butter into container, leaving solids behind.
The resulting clarified liquid butter is now ready to use in any recipe. This process can be done in larger batches as needed.
Tips for keeping liquid butter warm
The whole point of liquid butter for corn is to keep it warm for dipping. Here are some tips to avoid solidifying:
- Use a fondue pot or other small slow cooker to keep butter melted.
- Warm butter over very low heat, avoiding a simmer.
- Try adding a splash of hot water if butter starts solidifying.
- Cover pot when not actively dipping to retain heat.
- Consider placing pot over a candle warmer or hot plate.
- Don’t let butter go above 200°F to prevent burning.
Test your fondue pot first before guests arrive to get the temperature right. Provide long skewers for dipping ears of corn.
Serving liquid butter for corn
Once your flavored liquid butter is ready, here are some serving tips:
- Provide plenty of napkins for messy eating!
- Offer corn holders to grip ears of corn.
- Set out a bowl for discarding bare cobs.
- Provide a platter of grilled or raw vegetables for dipping in leftover butter.
- Try dipping crusty bread in the butter – delicious!
Don’t limit yourself to just corn – try dipping lobster, shrimp, potatoes, or anything else you love in that flavored liquid gold!
Storing and reheating leftovers
Any leftover flavored butters can be easily stored and reheated. Here are some tips:
- Transfer to an airtight container and refrigerate up to 1 week.
- Microwave in short bursts to remelt, stirring between.
- Can be frozen for longer term. Thaw in fridge before reheating.
- Add a bit more fresh herbs or spices to refresh before serving again.
- Stir often when reheating to prevent burning.
Avoid prolonged heating or reheating as this can cause the butter to break down or take on a greasy mouthfeel over time. Frequent use is best.
Other uses for flavored liquid butters
Don’t limit your flavored liquid butters just to corn! Here are some other great uses:
- Baste meats or fish while grilling or broiling
- Toss with freshly steamed or roasted vegetables
- Stir into cooked grains like rice, quinoa or farro
- Spread on biscuits, corn breads, and dinner rolls
- Use for scrambling or frying eggs
- Brush onto grilled chicken, shrimp, or mushrooms
- Swirl into soups, stews, or pasta dishes
Anywhere you’d use plain butter, consider substituting one of your homemade flavored versions. The possibilities are endless.
Common questions
Can I use margarine instead of butter?
It’s best to stick with real butter, as the milk proteins are necessary for the clarifying process. Margarines and vegetable oil spreads won’t achieve the same smooth liquid quality.
Is clarified butter healthy?
Clarifying removes some of the milk solids, leaving just the butterfat. This makes it slightly lower in protein and lactose than regular butter. However, the calorie and fat content remains similar at around 120 calories and 14g fat per tablespoon.
How long does flavored liquid butter last?
Stored properly in the refrigerator, flavored liquid butter should last 1-2 weeks. The fresh herbs and spices may start losing their potency after that time. You can also freeze butter for longer storage, up to 3 months.
What’s the best way to melt butter for clarifying?
Cut butter into tablespoons and melt slowly over medium-low heat. Higher heat can cause the milk solids to brown too quickly. Gentle, even heating is best for clarifying.
Is clarified butter suitable for high heat cooking?
Yes! Clarifying raises butter’s smoke point significantly, from about 350°F to around 450°F. This makes it appropriate for sautéing and frying without burning.
Wrapping Up
With these handy tips and recipes, you’ll be a master at preparing flavored liquid butters to take your corn on the cob to the next level. Herb, spice, honey – the possibilities are endless for customizing melted butter. Just be sure to clarify properly and keep warm for serving. Now go forth and get buttering!