Easy Boiled Corn on the Cob (Milk and Butter Method)
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This boiled corn on the cob recipe uses a rich, buttery milk bath to deliver the juiciest, sweetest corn you’ll ever taste. It’s the ultimate method for perfect summer corn. Tender, flavorful, and ready in just 30 minutes.
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 This Boiled Corn on the Cob Recipe Works
- 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 Boil Corn on the Cob Perfectly Every Time
- 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
Expert Tips for Juicy, Flavorful Boiled Corn
- 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.
Best Dishes to Serve with Boiled Corn on the Cob
Essential Tools for Boiling Corn on the Cob
Dutch oven
Boiled Corn on the Cob FAQ – Your Questions Answered
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.
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 2 days.
Recipe Card – How to Make Boiled Corn on the Cob
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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