Best Way to Cook Corn on the Cob

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Best Way to Cook Corn- boiled with 1 stick of butter and 1 cup of milk.

 

Last year when I posted about how much I like roasting corn, I had several people tell me that the most delicious way to cook corn is to boil it with a cup of milk and a stick butter. I finally got around to trying it and I agree – this is the most delicious way to cook corn.

If you haven’t tried cooking corn this way, you must.

This is the most delicious way to cook corn on the cob - in boiling water with a cup of milk and a stick of butter. So good!

Best Way to Cook Corn - boiled with 1 stick of butter and 1 cup of milk. Most delicious corn ever!

 

The corn cooks up so flavorful, fresh tasting and rich. You’ll be so obsessed with it you won’t even care what else is being served.

Best Way to Cook Corn- boiled with a stick of butter and a cup of milk. Most delicious corn ever!

 

No need to slather butter all over the corn. This corn already has a buttery taste.

Just a little salt and pepper and this corn on the cob is ready to go.

And actually, if you use a stick of salted butter, you might find you don’t even need to add any salt.

Best Way to Cook Corn - boiled with a cup of milk and a stick of butter. Most delicious corn ever!

 

Some people add sugar too, but I find the corn available around here during the summer is already sweet enough.

If you suspect your corn is a little lacking in flavor, you might want to add some sugar to perk it up.

Best Way to Cook Corn - boiled with a stick of butter and a cup of milk. Most delicious corn ever!

 

Best Way to Cook Corn- boiled with a stick of butter and a cup of milk.

 

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Best Way to Cook Corn on the Cob
 
Prep time
Cook time
Total time
 
Serves: 6 to 8 servings
Ingredients
  • 6-8 ears of corn, husks and silks removed and cut in half (if desired)
  • 1 cup milk
  • 1 stick Challenge butter
Instructions
  1. Fill a large pot about halfway with water. Bring water to a boil.
  2. 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.

 

More Corn Recipes

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Roasted Corn

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Roasted Corn and Edamame Salad

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40 thoughts on “Best Way to Cook Corn on the Cob

  1. Will using unsweetened vanilla flavored almond milk ruin the taste of this recipe? It’s the only kind of milk I buy. Or, should I just use water and still add a stick of butter?

  2. I’m tempted to add 2 cups (or more ) of milk instead of 1 has anyone tried that? I mean, why not? Going to make a cream soup with the stock anyway 😉

  3. I tried it w/ frozen corn on the cob, it was fine. However, i hate wasting that milk / butter mixture…anyone have any ideas on how it can be reused?

    1. Use the leftover milk / butter for mashed potatoes or freeze and use in many different options – soup, casseroles, pot pies, etc…

    2. I’d use the butter/milk mixture to make creamed corn with the leftover corn (my husband doesn’t like corn on the cob but loves creamed corn.

      I’d buy extra corn and boil it in the liquid so I’d have extra for creamed corn or chowder.

      I also think the liquid would be a great base for corn chowder as well. Use it to cook the potatoes then add the corn. Celery, onion, and carrots and maybe some red bell peppers would be a great base (I’d brown the vegetables in another pan and add them with the potatoes so they’ll better flavor the potatoes. If you want to get more fancy and serve this chowder for a special dinner or company, add some lump crab meat at the end ( if cooked too much, the crab will just get tough! Shrimp would also be really tasty.) I’d use an Emulsion stick blender to blend up the potatoes. Doing that will make the soup creamy with less cream. –Evaporated milk would also make both the corn and chowder more creamy. ( Try it in coffee and espresso, too!)

  4. THANK YOU!!!!! I am a massive corn addict. I basically spend all year waiting for sweet corn season to come around again, and when it’s over the only thing that lessens the sting is a pumpkin pie blizzard from dairy queen. I’ve been trying to nail down this method forever, but couldn’t quite figure out what it was I was looking for. This was perfect! And next time, if I take pictures before destroying the pile of corn, I’ll throw it up on my blog too, with credit back of course! Also – I added one tablespoon of fresh lemon juice into the pot too 🙂

  5. I made this last night and it was FABULOUS! Never making corn on the cob any other way. I saved the milk and butter mixture and froze it to use in another batch of corn or even a pot of soup. Just couldn’t pour all that flavor down the drain. 🙂

  6. Ive been cooking corn on the cob this way for years. This is how my grandmother did it. It’s also great if you cut the corn off the cob and put it in a cast iron skillet with the milk and butter! That’s my favorite! I guess it comes from growing up with a full blood Native American grandmother in Oklahoma! Not many ways I won’t eat corn!

  7. How would you adapt this for frozen corncobs? I bought some fresh corn and froze it immediately. I do not want to overcook and make mushy.

    1. Oh, are you in for a treat! There is nothing like fresh corn! And it is really easy to prepare. Just pull the outer husk and the silk off and pop it in the cooking liquid and simmer 10 minutes and voila! The fresher the corn, the sweeter it is so try and get it within a day or two that you want to use it.

  8. Haven’t had much time for blog reading/commenting, but saw this show up on my feedly and had to pop in and say HI and tell you that this looks ah-mazing!!! Hope you and your family are doing well, Christin 🙂

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