My Mom's Mess-Free Way of Buttering Corn Is Genius

Plus, you get a little snack out of it.

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Summer corn on the cob, whether grilled, boiled, or baked, is best with butter—and lots of it. Everyone has a favorite application method, whether it's using a butter knife with a pat of butter or brushing it on from a vat like the local county fair.

My childhood included fresh-boiled corn all summer long. And I have my mom to thank for introducing me to this buttering method I use to this day. 

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How My Mom Butters Corn on the Cob

To butter corn my mom's way, place a generous pat of butter on a small piece of bread; I use a quarter slice or whatever's in the fridge. Then, use the buttered bread to butter the corn. It's that simple. (If you're looking to spice up things, you can sprinkle some Old Bay or your favorite seasoning on the buttered bread before slathering the corn.)

Read More: Grilled Corn on the Cob

I love that your fingers stay clean and the butter stays in place. It's easy cleanup, too—you just have to eat that delicious bread.

This method comes with the additional bonus of being crowd-friendly: Prep as many little buttered breads as you need to feed your group (just make sure there are extras available for seconds). While part of the fun of eating corn is the messiness and casualness of it all, this little tip keeps your fingers fresh until you’re ready to experience pure corn bliss.

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