Milk boiled corn! Truly THE ONLY way to cook corn on the cob (in an epic butter bath of course)! So buttery so sweet!
A 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?
No, but really, this milk-butter bath is simply epic here. It doesn’t require too many ingredients (nor much effort). And if you have some really really sweet corn this season, you can absolutely opt out of the brown sugar.
But 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.
No need to slather on that softened butter either. 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.
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Instructions
- Fill a large pot about halfway with water.
- Bring water to a boil.
- Add milk and butter. Add corn and reduce heat.
- Simmer corn for 6 to 8 minutes.
- Remove corn from cooking liquid and its ready to serve.
How to Boil Corn on the Cob
Learn how to boil corn on the cob! This easy method for boiling corn yields tender, sweet, and juicy ears every time. Served with butter, salt, and pepper, they’re the perfect summer side dish.
Prep: 10min
Yield: 4
Ingredients:
- 4 to 8 ears fresh sweet corn (husks and silks removed)
- Butter or compound butter (for serving)
- Sea salt and freshly ground black pepper
Instruction:
- Bring a large pot of water to a boil and add the corn. Cook, stirring occasionally to make sure the corn is submerged, for 3 to 5 minutes, or until the corn is tender and bright yellow. Alternatively, place the corn in a large pot filled with cold water. Bring it to a boil and cook 1 to 2 minutes, until the corn is just tender.
- Drain and serve warm with butter, salt, and pepper.
Boiled Corn on the Cob
Milk boiled corn! Truly THE ONLY way to cook corn on the cob (in an epic butter bath of course)! So buttery so sweet!
Prep: 10min
Total: 30min
Yield: 6
Ingredients:
- 3 cloves garlic (halved)
- Kosher salt and freshly ground black pepper (to taste)
- 2 cups whole milk
- 1/2 cup unsalted butter (cubed)
- 1/4 cup brown sugar
- 6 ears corn (husks removed and halved)
- 3 tablespoons chopped fresh chives
Instruction:
- 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 10 minutes.
- Serve immediately, garnished with chives, if desired.
Oven Roasted Corn on the Cob
FAQ
Why do you put milk in water when boiling corn?
How many minutes should I boil corn on the cob?
What are the different ways to cook corn on the cob?
Why do you soak corn in sugar water?
