The Easy, Mess-Free Way to Butter Corn on the Cob for a Crowd

This foolproof idea makes it easy to top corn with fresh butter, whether you're serving two people or 20.

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Corn on the cob is a great cookout food, especially served up with burgers and brats. But when a crowd has to share a single stick of butter, the party slows down—way down. Plus, that shared stick tends to get a little grody with bits of corn silk and pepper.

At a recent party, one Taste of Home editor found a genius way to butter corn for a crowd. Here’s her secret!

Speaking of secrets, here’s the trick to picking the sweetest ears of corn.

The Secret for Easy Buttered Corn

You’ll need:

  • A stick of butter, melted
  • 1/4 cup olive oil
  • A condiment squeeze container, like this one

This method couldn’t be easier. Just combine the melted butter and oil in the squeeze container, and give it a quick shake. That’s it! The condiment bottle is easy to pass around the table, letting each person douse their corn to taste. The butter mix will stay liquidy all evening, even through second helpings.

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Why It Works so Well

It might seem simpler to serve a dish of melted butter. However, melted butter quickly solidifies, making it useful only for those first couple cobs. Adding olive oil to melted butter keeps the butter liquid. Plus, using only a bit of olive oil won’t overwhelm the butter flavor.

Find 100 more sides to serve at a cookout.

Take It to the Next Level

While corn tastes fantastic with butter alone, setting out some toppers will take the corn to the next level. Here are just a few ideas:

  • A dish of chopped fresh herbs, like basil, chives, tarragon or marjoram
  • Crumbled, savory cheese, like feta, Parmesan or cotija
  • Spicy toppers, like arbol chili powder, red pepper flakes or sriracha

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Kelsey Rae Dimberg
A former in-house editor at Taste of Home, Kelsey now writes articles and novels from her home in Milwaukee. She's an avid cook, reader, flâneur, and noir fanatic. Her debut novel, Girl in the Rearview Mirror, will be published in June 2019 by William Morrow.