Boiled Corn on the Cob
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Milk boiled corn! THE ONLY way to cook corn on the cob, in an epic buttery milk bath of course. So buttery so sweet!
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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!
A milk butter bath to cook up all your fresh summer corn on the cob in 30 minutes or less? YES YES YES. Where do we sign up?
why i love this easy corn recipe
- One of the best ways to cook corn on the cob – tender, juicy, flavorful and so sweet
- The lovely milk bath brings out the natural sweetness of the corn
- Short ingredient list, minimal effort
- An absolute crowd-favorite, perfect for picnics, backyard cookouts, barbecues and summer entertaining
how to make the best corn on the cob
- Bring water, garlic, salt and pepper to a boil
- Add milk, butter and brown sugar (if using)
- Bring to a boil – add corn, cooking just until tender
- Season with s+p, garnish with chives and serve
tips and tricks for success
- 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.
what to serve with boiled corn on the cob
Tools For This Recipe
Dutch oven
Boiled Corn on the Cob: Frequently Asked Questions
What kind of corn is best?
White or yellow whole fresh corn (with husks and silk removed) will work beautifully here.
How do you know when the corn is cooked?
The corn will turn a bright yellow color, becoming plump and tender. Overcooked corn will look shriveled.
How long will it take for the corn to cook through?
Depending on the freshness of the corn (fresher corn will cook faster), it can take anywhere from 6-10 minutes.
How can I store leftovers?
Leftovers can be stored in an airtight container in the fridge for 2 days.
Boiled Corn on the Cob
Milk boiled corn! THE ONLY way to cook corn on the cob, in an epic buttery milk bath of course. So buttery so sweet!
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
Equipment
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.
Video
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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!
Love your recipes!
I haven’t made this yet but wondering if the stock can be repurposed into a chowder?
Thinking chicken and corn chowder?
I was thinking the same thing! Seems a shame to waste it!
Donna…maybe potato chowder with carrots, onion and celery. There are several chowder recipes on this site that I will experiment with using left over stock from this recipe.