This buttery corn off the cob side dish is easy to make and goes with just about any comfort food meal.

Corn off the cob on plate

Sometimes the simplest recipes can turn out to be a hit at the dinner table, potlucks or as a weekday go-to dish.

I call those “less-is-more” recipes and this corn off the cob side dish is one of those.

Corn off the cob on plate

About the Color and Taste of the Corn

There is white and yellow corn used in this recipe.

The white and yellow color of the corn doesn’t necessarily mean that the corn is sweet.

It’s actually the type of corn that determines the sweetness.

Here’s an article about the differences between white and yellow corn from the KitchnWhat’s the Difference Between White and Yellow Corn from the Kitchn“.

Boiling corn on the cob in pot

About this Recipe

The ears of corn are boiled in water with vinegar and sugar.

To my taste buds, vinegar and sugar brings out the flavor of the corn and adds a subtle sweetness.

About Cutting the Corn Off the Cob

In the step-by-step instructions below, there are pictures showing 3 optional ways of cutting the corn off the cob.

Here’s a helpful article from the Kitchn about how to cut corn off the cob3 Mess-Free Ways to Cut Corn Off the Cob – from the Kitchn“.

Cut corn off the cob

In this recipe, the corn is cut off of the cob in medium to large size pieces instead of single kernels.

The guests that I served this dish to loved how the pieces of corn were in big pieces

It’s one of my favorite things about this dish too.

Corn off the cob in baking dish

About Assembling the Corn in the Baking Dish

The corn is layered with butter, salt and pepper in a baking dish.

The corn can be either warmed and served or stored in the refrigerator and warmed up later. 

Here are more recipes with corn you may like “Grilled Corn with Gorgonzola Cheese“, “Eggplant Supper Soup” and “Grilled Corn with Goat Cheese and Olive Tapenade“.

Tips on How to Pick a Good Ear of Corn

Shucked Corn on the Cob:

Corn on the cob at the grocery store may already be “shucked” (husks and “silk” or “tassels” removed).

Shucked corn may be sold in a package with multiple ears of corn that are on a styrofoam tray wrapped in cellophane.

Or they may be loose and sold separately by the ear.

Either way, the kernels should be visible.

Try to avoid:

  • corn on the cob with missing kernels
  • dried out kernels (dimpled or slightly dented)
  • mushy kernels

The corn may be old and could be chewy and flavorless.

Corn on the Cob with the Husk on it (not shucked):

When the corn is still in the husk, it’s best not to peel the husk back to look at the corn because this may affect the freshness and cause the kernels to dry out.

Instead of peeling the husk back, check out the outside of the cob (husk, stem and tassel)and feel the kernels through the husk to check for freshness.

Look for a:

  • bright green husk that is tight to the cob and slightly damp (well hydrated)
  • light colored stem at the bottom of the cob where it was removed from the stalk in the field
  • tassel (corn silks coming out of the top of the husk) that’s light brown or gold and is slightly sticky to the touch

Try to avoid husks:

  • with mildew on the outside
  • that are dry
  • with brown holes (may indicate there are insects)
  • that are turning yellow
  • that are loose and falling off 
  • with a brown stem at the bottom of the ear of corn 
  • with a tassel that smells like mildew
  • that have a dry, dark brown or soggy tassel 

Also, gently squeeze the ear of corn to feel the kernels through the husk feeling for kernels that are:

  • plump, firm and plentiful

Try to avoid ears of corn with:

  • missing kernels
  • soft spots or soft kernels

Let’s check out the ingredients.

Buttered Corn off the Cob ingredients

White and yellow ears of corn (or multi-yellow colored ears of corn), white vinegar, granulated sugar, water for boiling the ears of corn (about 1 quart of water per ear of corn), butter, salt and pepper

Equipment – An 8-quart tall pot and a 2-quart round glass baking dish with a lid (or foil can be used instead of the lid).

HOW TO MAKE THIS RECIPE

printable recipe with the measurements and instructions is located at the bottom of this post.

Preheat the oven to 350 degrees F.

Preparing the Corn on the Cob:

Remove the husks (shuck the corn) and silk strands from each ear of corn.

Rinse the corn on the cob.

If the tip of the ear of corn has brown or soft kernels, carefully cut that part off.

Boiling the Corn:

Hot water in pot on stove

In a large pot, add just enough water to cover the ears of corn (about 1 quart of water for each ear of corn).

For the 6 ears of corn in this recipe, I used an 8-quart pot that was filled a little over half full).

Bring the pot of water to a boil.

Add vinegar to hot water

To the pot, add white vinegar and…

Add sugar to hot water in pot

…granulated sugar.

Add ear of corn in hot water in pot

To the pot, using long tongs, carefully add each ear of corn.

Add ear of corn in hot water in pot

Gently add the corn in the pot of water.

Add corn on cob in water in pot

Watch the water level in the pot so that it doesn’t boil over.

If the water level gets too close to the top of the pot, carefully ladle some of the water out of the pot.

Add ear of corn in water in pot

Make sure the ears of corn are submerged in water.

Boil corn on the cob in pot

Or if more water is needed in the pot, carefully add just enough to cover each ear of corn.

Lid on pot with corn

Cover the pot with a lid and turn the heat down to low.

Simmer until the corn is tender (about 8 to 10 minutes).

Be careful not to overcook the corn or it will be tough.

TIP – If the water starts to boil over the sides of the pot, carefully remove the pot from the heat.

Boiling corn on the cob in pot

After the corn is done cooking…

Remove ear of corn from pot

…using tongs, transfer each ear of corn from the pot onto a large plate in a single layer.

Remove ear of corn from pot

Cool the ears of corn (about 8 to 10 minutes).

Cutting the Corn Off of the Cob:

Three options for cutting the corn off of the cob.

Cut corn off the cob

1. Corn on the Cob Laying Flat on a Cutting Board

Lay the ear of corn flat on a cutting board vertically so that the top of the corn (the narrower end) is directly above the stem-end.

Carefully cut down the side of the cob to remove the kernels.

Try to cut the corn off the cob in medium to large pieces (they will likely break into smaller pieces when handling them but try to keep some of the rows of corn attached to one another if possible).

Cut corn off the cob

Then rotate the ear of corn so that the cut side of the cob lays flat on the cutting board.

Carefully continue cutting and rotating the corn until all of the kernels are cut off of the cob.

Cut corn off the cob

2. Corn on the Cob Sitting Upright on a Cutting Board

Stand the ear of corn upright on a cutting board by holding an end of the corn with one hand.

Cut corn off the cob

With the other hand, starting at the top end of the corn, away from your hand, carefully slice the corn off the cob (in medium to large size pieces if possible).

Cut corn off the cob

3. Corn on the Cob Standing Upright Using 2 Bowls

In the middle of a large bowl, lay a small bowl upside-down.

With your hand, hold the ear of corn upright while it rests on top of the small upside-down bowl.

Cut corn off the cob

With the other hand, starting at the top end of the corn, away from your hand, carefully slice the corn off the cob (in medium to large size pieces if possible).

Cut corn of the cob

The cut pieces of corn on the cob should fall into the larger bowl.

Layering the Corn Off the Cob in a Baking Dish:

Corn off the cob in bowl

First Layer

In a 2-quart round glass baking dish (or similar size oven-proof casserole dish), add a layer of 1/3 of the total amount of cut corn.

Cut the butter into small cubes and evenly place 1/3 of the total amount of butter on top of the cut corn.

Corn off the cob in bowl

On top of the corn, sprinkle ground black pepper and…

Corn off the cob in bowl

…salt.

Corn off the cob in bowl

Second Layer

In the baking dish, add another layer of cut corn using half of the remaining corn, half of the remaining butter…

Corn off the cob in bowl

…pepper…

Corn off the cob in bowl

…and salt.

Corn off the cob in bowl

Third Layer

In the baking dish, add a layer of the remaining cut corn, cubes of butter, pepper and salt.

Corn off the cob in bowl

Corn off the cob in bowl

Cover the baking dish with a lid.

Corn off the cob in bowl

If Making this Dish Ahead of Time:

Store the baking dish in the refrigerator no longer than one day before serving.

About 30 minutes before serving, set the baking dish on the kitchen counter to bring it to room temperature (about 10 minutes).

Preheat the oven to 350 degrees F.

And bake as follows.

Before Serving:

Bake the corn in a preheated oven until it’s warmed through (about 15 to 20 minutes).

Corn off the cob on plate

Serve warm.

Corn off the cob on plate

And enjoy each and every…

Corn off the cob on plate

…fresh and delicious bite.

Corn off the cob on plate

Thank you so much for stopping by CCC!

More Side Dish Recipes You May Like:

Candied Yams with Pecans and Marshmallows

Sage Sausage Stuffing (Dressing)

Garlic and Rosemary Mashed Potatoes

Cherry, Pineapple and Mandarin Orange Ambrosia

Don’t miss a CCC recipe.  Subscribe to Coupon Clipping Cook and get an email each time we have a new post.  Here’s the link to subscribe to CCC.

Corn off the cob on plate

Make-Ahead Buttery Corn Off the Cob Side Dish

An easy, comfort food corn-off-the-cob side dish with layers of butter that's delicious all year round and can be prepared ahead of time.
5 from 1 vote

Ingredients

  • 3 ears white corn on the cob (or multi-yellow colored corn on the cob) chucked and silk strands removed, rinsed
  • 3 ears yellow corn on the cob (or multi-yellow colored corn on the cob) chucked and silk strands removed, rinsed
  • Water (for boiling the corn on the cob) about 1-quart of water per ear of corn
  • 2 tablespoons white vinegar
  • 2 tablespoons granulated sugar
  • 3 tablespoons butter (salted) cut in small cubes
  • 9 dashes ground black pepper or add to taste
  • 9 dashes salt or add to taste

Equipment

  • 8-quart tall pot
  • 2-quart round glass baking dish with lid (or similar size oven-proof casserole dish and foil)

Instructions

Boiling the Corn on the Cob:

  • In a large pot, add just enough water to cover the ears of corn. Bring the pot of water to a boil.
  • While the water is warming up, add white vinegar and sugar.
  • To the pot, using long tongs, carefully add each ear of corn. Gently add the corn in the pot of water so that hot water doesn't splash out.
  • While adding the ears of corn to the water, keep a close eye on the water level so that it doesn't boil over the pot.
    If the water level starts to get too close to the top of the pot, carefully use a large ladle to transfer some of the water out of the pot.
  • If needed, adjust the placement of the ears of corn so that each one of them is submerged in water. If more water is needed in the pot, carefully add just enough to cover each ear of corn.
  • Cover the pot with a lid and turn the heat down to low.
    Simmer the corn on low heat until the corn is just tender (about 8 to 10 minutes; may be less or more depending on the size of the ears of corn).
    Be careful not to overcook the corn or it will be tough.
  • After the corn is done cooking, using tongs, transfer each ear of corn from the pot onto a large plate in a single layer. Let the ears of corn cool on the plate until they are cool enough to handle (about 8 to 10 minutes).

Cutting the Corn Off of the Cob - 3 optional ways:

  • Corn on the Cob Laying Flat on a Cutting Board - lay the ear of corn flat on a cutting board vertically so that the top of the corn (the narrower end) is directly above the stem-end. Carefully cut down the side of the cob to remove the kernels.
    Try to cut the corn off the cob in medium to large pieces (they will likely break into smaller pieces when handling them but try to keep some of the rows of corn attached to one another if possible).
    Then rotate the ear of corn so that the cut side of the cob lays flat on the cutting board. Carefully continue cutting and rotating the corn until all of the kernels are cut off of the cob.
  • Corn on the Cob Sitting Upright on a Cutting Board - Stand the ear of corn upright on a cutting board by holding an end of the corn with one hand.
    With the other hand, starting at the top end of the corn, away from your hand, carefully slice the corn off the cob (in medium to large size pieces if possible).
  • Corn on the Cob Standing Upright Using 2 Bowls - In the middle of a large bowl, lay a small bowl upside-down.
    With your hand, hold the ear of corn upright while it rests on top of the small upside-down bowl. With the other hand, starting at the top end of the corn, away from your hand, carefully slice the corn off the cob (in medium to large size pieces if possible).
    The cut pieces of corn on the cob should fall into the larger bowl.

Layering the Corn Off the Cob in a Baking Dish:

  • For the First Layer - In a 2-quart round glass baking dish (or similar size oven-proof casserole dish), add a layer of 1/3 of the total amount of cut corn. Evenly place 1/3 of the total amount of butter on top of the cut corn. On top of the corn, sprinkle ground black pepper and salt.
  • For the Second Layer - In the baking dish, lay another layer of cut corn using half of the remaining corn, half of the remaining butter, pepper and salt.
  • For the Third Layer - In the baking dish, add a layer of the remaining cut corn, cubes of butter, pepper and salt. Cover the baking dish with a lid.

If Making this Dish Ahead of Time:

  • Store the covered baking dish in the refrigerator no longer than one day before serving.
    About 30 minutes before serving, remove the baking dish from the refrigerator and set on the kitchen counter to bring the corn up to room temperature (about 10 minutes).
    Preheat the oven to 350 degrees F. And bake as follows.

If Making this Dish Before Serving:

  • Bake the corn in a preheated oven until it's warmed through (about 15 to 20 minutes). Serve while warm.

Notes

TIPS:

  1. Before the pot of water starts to boil, add the sugar to the pot. This should prevent the sugar from sticking to the measuring spoon.
  2. Don't add salt to the boiling water that the corn is cooked in because it may make the corn tough.
  3. While the corn is cooking, keep an eye on the pot to make sure the water doesn't boil over.  If the water in the pot starts to boil over, carefully remove the pot from the heat.