Buttered Corn

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This buttered corn recipe is an easy, comforting side dish that fits perfectly with holiday meals or a simple weeknight dinner.

Prep Time2

Cook Time10

Total Time12

Course: Side Dish

Cuisine: American

Keyword: buttered corn

Servings: servings

Calories: 127kcal

16 ounces frozen corn you can also use fresh or drained canned corn, 455 g
3/4 cup milk 180 ml - use 1/3-1/2 cup if you prefer less milk
1 tablespoon butter 14 g, start with 1 tablespoon, then add up to 2-4 tablespoons if you want a richer buttery flavor
salt to taste
vlack pepper to taste

Place a small saucepan over medium heat.
Add the butter, milk, corn, salt and pepper. Drain the corn if using canned.
16 ounces frozen corn, 3/4 cup milk, 1 tablespoon butter, salt, vlack pepper
Continue stirring every minute or so as the mixture warms.
Bring it just toward a gentle boil, then reduce heat to medium low.
Cook until the corn is tender and fully heated through and the milk lightly coats the kernels.
Season with salt and pepper to taste and serve warm.

Thicken: For a thicker sauce, make a quick roux before adding the milk. I usually do 1 1/2 tablespoons of flour to 2 tablespoons of butter.
Substitutions: Fresh or frozen corn is best for flavor, but canned works when drained. Plant based butter and milk can be used.
Storage: Keep leftovers in the refrigerator 2-3 days. Reheat: Reheat gently on the stovetop with a splash of milk.