No matter which method you choose, you will face the butter conundrum at the last second. Cold butter doesn’t melt on warm corn—it just sits there, like a stubborn ice cube at a party. You need to get the corn hot enough to melt butter on contact, or you’ll be spreading it on like you’re painting a fence.
I once tried to warm corn in a skillet with butter from the start. The butter burned, the corn got crusty, and I ended up eating what I can only describe as corn-flavored popcorn. So here’s the rule: butter goes on after, unless you’re making something brand new. Respect the butter.
