Maple and bourbon is the (incredibly easy) upgrade to corn on the cob that you didn’t know you needed. This is the perfect last-minute side dish when you want to add some summer-flavor and decadence to your dinner plate.
It’s also the perfect way to make sure those extra ears of corn don’t go to waste because, if we’re being honest, we don’t have time to boil or barbecue every single night. This recipe only takes a few minutes to prepare (in the microwave, no less!), and tastes like a summer picnic (at the adult’s table).
Southern maple bourbon butter corn on the cob
4
5 minutes
16 minutes
21 minutes
4 ears of corn
1 stick of butter, softened
1 tablespoon of high-quality maple syrup
1 tablespoon of bourbon
½ teaspoon cinnamon
½ teaspoon kosher salt
Fresh ground pepper (optional)
Place your ears of corn, un-shucked, into the microwave, two at a time, for 8 minutes each. Once they come out of the microwave, cut off the root end with a sharp knife and remove the husk and all of the silk.
Combine the butter, maple syrup, bourbon, cinnamon, and salt in a bowl and mix well. (If you prefer cold butter on your hot corn, you can make this a day or two in advance and leave it in an airtight container in the refrigerator to solidify.)
Spread each ear of corn generously with the maple bourbon butter, and serve immediately, with more on the side (and fresh ground pepper to taste).