No mess, no wait, and young kids can butter their own corn. This clever method is fun for weeknight family meals and super convenient at backyard barbecues. Makes buttering corn a breeze!
An out-of-town friend showed me a clever, no-mess trick years ago, and it has delighted kids and adults ever since. No more butter slipping off the knife and–even better–no waiting for the butter dish to be passed! Simply cut a piece of sandwich bread into 9 pieces.
Then place a pat of butter on top of each bread square and arrange on a dish.
Swipe the bread over the corn to butter and–Voila!–buttery perfection.
In a similar fashion, a friend once mentioned that when her family is having hamburgers with their corn, her husband likes to place a pat of butter on the roll and proceed as above. The added bonus is a buttered roll that he says makes his burger taste even better.
Benefits of butter bread:
- Instant gratification! Nobody has to wait for the lone stick of butter to travel around the table
- Kid-friendly–young kids can suddenly butter their own corn!
- But adults love it too.
- No messy leftover stick of butter.
- No waste. The leftover bread squares taste great.
- Great for buffets.
- No bread? A sturdy cracker will work. Delicate crackers like Saltines are more likely to break.
- Advance prep convenience. The buttered squares may be prepared several hours before mealtime, placed on a plate, covered with plastic wrap, and refrigerated.
- Gluten-free bread may be used as needed.
How to make buttered bread squares:
Cut a piece of bread into squares that are slightly bigger than a pat of butter. Basic sandwich bread works well, but work with what you have. I usually use Pepperidge Farm 100% whole wheat bread, and get six squares per slice. Gluten-free bread works well too. Top each bread square with a pat of butter, and put all the squares on a plate. Cover and refrigerate until ready to eat. The squares can be used to butter the corn–no mess and no need to wait for the lone stick of butter to be passed around the table. Makes it easy for kids to butter their own corn, and great for buffets too. (And the remaining bite of bread tastes good!)
What’s the best salt for corn on the cob?
Because salt may be the next best thing after butter (my husband would rank it first, but you need the butter to make it stick, right?), it seemed only fair to give it a mention.
The following two seasoning salts have earned high marks–and you gotta love the names!
My husband’s family introduced me to Jane’s Krazy Mixed-Up Salt when we began dating years ago, and it’s been a fixture on the table when corn on the cob is served ever since. It’s essentially a blend of coarse salt and black pepper with some mild herbs included. My husband’s family simply called it Krazy Jane’s, so that’s what our family has always called it too. You can find it in the spice aisle of most large grocery stores.
When Donovan learned of our affection for Krazy Jane’s, he told me about his family’s favorite corn seasoning–Happy Salt. It’s from Amish country in Indiana, and with his recommendation (and such a good name!), I had to try. The blend is much like Krazy Jane’s, only the texture is a bit finer and there’s a hint more of an herby/garlic flavor. I ordered it online, while Donovan purchases when passing through Indiana en route to his family’s annual summer vacation.
If for any reason you aren’t convinced that butter bread is the way to go (and even if you are sold!), you may enjoy skimming through The Go-To Guide for Corn on the Cob, which details the many ways readers, family, and friends like to butter and otherwise cook and enjoy this seasonal favorite.
