The buttering device is a double walled vessel having an interior chamber containing liquid butter, a lid, and a handle. The vessel has a height sufficient to admit a corn on the cob and between the outer wall and the inner wall, an hollow annular space for heated water. The lid closes the top of the chamber and extends over the outer wall of the vessel. The lid has a center opening with flaps that admits the end of corn on the cob and the flaps glide upon the corn. Heated water placed in the annular space melts butter added to the chamber. Corn on the cob, inserted through the opening, coats itself in butter. Once buttered, the corn on the cob is withdrawn from the lid where the flaps retain excess butter within the chamber.