Boiled Corn on the Cob
by Chungah
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Milk boiled corn! Basically a buttery milk bath for the juiciest, sweetest corn. Perfect summer corn. Tender, flavorful, and ready in 30 min!
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Why you’ll love this boiled corn on the cob recipe
- The only way to cook corn on the cob. This is truly one of the best ways to cook corn on the cob, in a buttery milk bath of course. The lovely milk bath brings out the natural sweetness of the corn – so juicy, so tender, and so perfectly sweet for your summer corn.
- Made in just 30 minutes or less. We have a short ingredient list with minimal effort – no fuss, no muss here.
- An absolute crowd-favorite. Milk boiled corn is a guaranteed crowd-pleaser, perfect for picnics, backyard cookouts, barbecues and summer entertaining all season long.
what is milk boiled corn?
Milk boiled corn, also known as a “butter bath”, is a different way of cooking corn on the cob, simmering the corn in a mixture of whole milk, butter and sugar rather than water, yielding rich, creamy, tender, sweet corn kernels.
How to make milk boiled corn on the cob
- Bring to a boil. Bring water, garlic, salt and pepper to a boil, simmering for about 10 minutes or so.
- Add milk and butter. Add whole milk, butter and brown sugar (if using), and bring to a boil again.
- Cook the corn. Add corn, reducing the heat and simmering until tender, about 6-10 minutes. Ensure that all the cobs are fully submerged for even cooking.
- Garnish. Season with salt and pepper, and garnish with chives or parsley for a pop of color.
- Serve or keep warm. Serve immediately or keep the corn warm off-heat and covered for 30-60 minutes.
What to Serve with Boiled Corn on the Cob
Tools for this recipe
Dutch oven
Boiled Corn on the Cob FAQ – Frequently Asked Questions
White or yellow whole fresh corn, with husks and silk removed, will work beautifully here.
The corn will turn a bright yellow color, becoming plump and tender. Overcooked corn will look shriveled.
No, once the milk is mixed with water and butter, the milk should not curdle here.
Depending on the freshness of the corn (fresher corn will cook faster), it can take anywhere from 6-10 minutes.
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
The corn kernels makes for great additions to mashed potatoes and creamy soups (ex. corn chowder). Leftover cobs can also be used for corn stock, simmering for 1-2 hours, and repurposing for soups and risotto.
Boiled Corn on the Cob
Video
Ingredients
- 4 cups water
- 3 cloves garlic, halved
- Kosher salt and freshly ground black pepper, to taste
- 2 cups whole milk
- ½ cup unsalted butter, cubed
- ¼ cup brown sugar
- 6 ears corn, husks removed and halved
- 3 tablespoons chopped fresh chives
Instructions
- Combine 4 cups water, garlic, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper in a large stockpot or Dutch oven over medium heat. Bring to a boil; reduce heat and simmer for 10 minutes.
- Stir in milk, butter and brown sugar. Bring to a boil; working carefully, add corn, reduce heat and simmer until just tender, about 6-10 minutes.
- Serve immediately, garnished with chives, if desired.
Equipment
Notes
- Use a heavy pot. A heavy bottom pot, such as a Dutch oven, is ideal here for even heat distribution.
- Cut in half. Cut the corn cobs in smaller portions (thirds or halves) for easy serving.
- Fresh corn cooks faster. Fresh corn has a higher moisture content and will typically cook much faster than older corn. Be sure to keep an eye on the corn as overcooked corn can be tough and chewy.
- Use whole milk. While skim or 2% milk can work in a pinch, the fat content in whole milk is necessary here for maximum richness.
- Butter is key here. The butter will infuse the corn kernels with salty, buttery goodness. So good, you can skip the butter topping at the very end too.
- Omit the sugar. If you summer corn is already very sweet, skip the sugar. Alternatively, if you want to make this all year round (and you don’t have much faith in the corn), the sugar will make all the difference here.
- Make it vegan. Use non-dairy milk such as almond milk and swap out the butter for vegan butter.
- Season and serve. No need to slather on that softened butter. The butter bath has taken care of all that work for you. Simply garnish with chives (and season with s+p if needed) and serve.
Did you make this recipe?
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The recipe was amazing. But I did the substitute of my own and it turned out beautiful I did everything according to the recipe except for the milk I added sweet condensed milk one cup and one cup hot water and that’s what I added instead of milk.
Amazingly delicious!
I love cooking with butter and cream, so naturally I glomed on to this recipe and was not disappointed! In fact, I’m going to double the butter next time! And use cream instead of milk. Like the ideas to save the broth for soups or for cooking potatoes or other veggies! Thanks everybody!
That’s a great idea! I would hate to pour the delicious goodness of the bath away. I might try cooking some small Dutch potatoes in there after the corn has cooked. Thanks for the tip!!!
Excellent. I followed the recipe except for the chives which I did not have, put honey in instead of brown sugar but it was still great. After I took the corn out I put in some peeled Yukon potatoes diced at 1 to 1 1/2 inches and let them simmer and they were delicious as well!
This was absolutely delicious. We normally grill or smoke corn. But this has become my new favorite way to cook corn on the cob. It was so simple and delicous. I’d give this recipe 10 stars if I could! 🙂
Is there a way to make this in a crockpot? Thank you!
Omg
I’ve tried this recipe before and it’s very good except I used old bay seasoning, delicious
Wow! super recipe. You made my day!
Love the corn this way. Great recipe
I quest that I will try this recipe, sounds tasty.
Think she meant to unhusk the corn or remove the husk, also you can see by the picture it is unhusked or dehusked, if that’s even a word.. but love the butter bath corn.
S
Midwestern girl, here. You shuck corn! 🙂
do we have to turn them halfway to ensure corn is properly cooked thru?
Love all the recipes
This is very easy and very good. I did cook my corn for 3 extra min to make more tender for grandson.
Have not made yet b/c i’m not sure ingredients are correct. Garlic is not on the list of ingredients but are mentioned in cooking directions.
I will still make it b/c my mouth is watering to try it.
The garlic is listed first above a pictured ad!! I really looked and saw it…thank you for the heads up!
The recipe is printed incorrectly it should be husked corn not unhusked. Fabulous recipe so good!
Most delicious corn. Full of flavor. Will cook again
Looks amazing. I am a big fan of your recipes…Question…do you think this recipe would be delicious using corn off the cob? Thanks
Yes..good at,can u cut the corn off the cob and do it ?? And can it be done in the crockpot? Tnx
Delicious. I’ve been boiling corn like this for many years. It was my Grandmother’s way. I’ve switched out the garlic occasionally for cumin and smoked paprika, or Mrs. DASH Onion and Herb blend. Topped with fresh chopped cilantro also good. Thanks for publishing this!