05/23/2026
Buttered corn packs are the kind of simple summer recipe that instantly feels like backyard BBQ season 😭🌽 You take fresh corn on the cob, seal it up with butter and seasoning, then let all that flavor melt right into every kernel while it cooks. No dry corn, no boring side dish — just juicy, buttery corn that tastes like it came straight off a cookout table.
This lineup gives you four easy corn pack flavors: classic butter for the simple crowd, garlic herb for fresh savory flavor, Cajun butter for a bold spicy kick, and parmesan ranch for creamy cheesy side-dish energy 😋🔥 Perfect for grilling, boiling, steaming, camping, meal prep, or making corn ahead for a party.
The Lineup:
Classic Butter Corn Pack
Fresh Corn on the Cob
Land O Lakes Salted Butter
Morton Iodized Salt
McCormick Black Pepper
Reynolds Kitchens Vacuum Seal Bags
Garlic Herb Butter Corn Pack
Fresh Corn on the Cob
Land O Lakes Butter with Olive Oil & Sea Salt
McCormick Garlic Powder
Fresh Parsley
Morton Sea Salt
Cajun Butter Corn Pack
Fresh Corn on the Cob
Kerrygold Pure Irish Butter
Tony Chachere’s Original Creole Seasoning
McCormick Paprika
Lemon Wedges
Parmesan Ranch Butter Corn Pack
Fresh Corn on the Cob
Hidden Valley Ranch Seasoning
Land O Lakes Unsalted Butter
Kraft Grated Parmesan Cheese
Fresh Chives
The Move:
Start by peeling and cleaning the corn, then pat it dry so the butter and seasoning stick better. Place each corn cob into a vacuum seal bag or food-safe cooking bag with the butter and seasonings.
For the Classic Butter Corn Pack, add salted butter, salt, and black pepper to each cob. Seal the bag and cook until the butter melts into the corn for that simple fair-style flavor.
For the Garlic Herb Butter Corn Pack, add butter with olive oil, garlic powder, parsley, and sea salt. Once cooked, the corn turns glossy, garlicky, and speckled with herbs.
For the Cajun Butter Corn Pack, add Irish butter, Creole seasoning, paprika, and a squeeze of lemon after cooking. This one comes out smoky, spicy, buttery, and perfect next to grilled meat.
For the Parmesan Ranch Butter Corn Pack, add butter, ranch seasoning, parmesan, and chives. After cooking, sprinkle a little extra parmesan on top for that creamy cheesy ranch finish.
Cook the sealed corn packs in simmering water, steam, or on the grill until the corn is tender and hot. Serve straight from the pack or open them onto a platter with extra butter and lemon wedges.
These are the corn packs people grab first at the cookout — buttery, juicy, easy to make, and loaded with flavor in every bite 😭🌽🔥
