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

Roasted Corn

Roasted Corn

Roasted Corn Edamame Salad

Roasted Corn and Edamame Salad

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

  1. OMG! This is truly the BEST tasting corn ever made. I bought six ears of fresh local corn. Cleaned it and made it exactly according to the recipe. It was to die for! Soooo good. Thank you for a great recipe!

  2. I just made corn on the cob foe dinner. I asked my sister if I could use milk, but she said she was worried about the calories. But I have to be honest, I tried boiling it for 7 minutes, and it was raw, absolutely inedible, it took a total of 19 minutes before we could eat it, of course, if I hadn’t kept taking it it oit every 4 minutes after the first 7, it might have been edible at 16. I don’t know what I did wrong.

  3. I have used this recipe ever since finding it on Facebook. It is the best corn I have ever eaten. Good to know about using the milk/ butter for other dishes.

  4. Just a general question re: obtaining the best sweet corn. For me, that means getting it from east of the Mississippi, if not north of the Ohio, though there are many in CA who argue their Coachella Valley (Palm Springs-Indio) variety is good. What say you to a native Hoosier who was spoiled at any early age by the real thing, but has been unable to find it in SoCal stores, the Golden State’s vaunted foodism notwithstanding ?

  5. I am So excited to try this method of cooking corn. After I read every comment I thought what a Great way to make corn on the cob and then have a base for a soup, casserole,or more corn… Thanks Christin

  6. Can’t wait to try this way of cooking corn! Was wondering if you remember where you got the blue plates?? Looking for something similar.

  7. I happen to have a large batch of raw UNsalted butter that I got from my co-op (I meant to get the salted kind, but got the unsalted by mistake). If I use this unsalted butter to cook the corn in, I feel like I should go ahead and add salt to the butter/milk/water mixture before boiling. The question is… how much salt do I add? A teaspoon? or more?

    1. I read that you’re never supposed to add salt to the wTer you boil corn in because it toughens the corn. It said to admit after you take it out of the water.

    2. Unsalted butter is the butter of choice for any serious cook/chef because not all foods need salt.
      Having said that, it is also true that adding salt to boiling water for corn is just a waste of salt.
      While there are lots of people who will tell their opinions on the subject, I am telling the scientific result of experiments conducted by America’s Test Kitchen (Cooks Illustrated). Salt in the water will not penetrate into the corn kernels unless you leave them in the water for ~ 5 hours.

      So do NOT add salt to the water; let your guests add as much salt as they like.

      1. some fiddle-FUD there…

        Brining does not work with corn; you are talking about diffusion / osmosis; which is true due to corns fairly impenetrable pericarp. That said its a bit misleading in this context which is describing cooking.

        Cooking corn with salt makes huge difference in flavor; especially in a recipe with milk and butter added; to not add any salt is absurd. No “serious” chef is going to cook a meal without salt. The idea of these recipes is the liquid that gets trapped in between the kernels, pith and silk adds flavor.

  8. I soak the corn in the milk/butter/sugar water for a couple hours, remove to boil water, then toss corn back in to cook, YUMMO!

  9. I love my corn roasted but this is my all time favorite!! Only difference is besides adding the sugar, my Grannie always added 1/4-1/2 cup heavy cream when she added the milk. I guess for those worried about the extra calories you could use half & half but if I were going to do that I’d definitely use at least 1/2 cup. I’ve tried it without the cream but…”it ain’t like Granninie’s” lol. Since becoming a Nana myself, my grandchildren have reminded me of something I’ve known all along and that’s “Grandma” (no matter what you call her) is ALWAYS the best cook…lol. Thanks for the great recipes!!

  10. I must be daft at making corn. Do you seriously only cook it for 6-8 minutes? I boiled mine for like an hour to get it done to the point it does not taste like starch. I didn’t see any benefit flavor wise cooking it with butter and milk. The only thing I did different was I may have used too much water and my corn cobs were full size. : /

      1. You can even eat corn raw!
        Delicious!! Sweet!!

        It does NOT need to be cooked that long at all!!!!

        I agree, you’re OVERKILLING it cooking it that long!!!!

        Just try it cooked less. You’ll LOVE it!! 👍❤️😁

        1. Cooking too long breaks the natural sugar down into starch. That is why it tastes like starch. If the corn is fresh and tastes sweet raw cook only long enough to make it tender.

    1. I have always cooked my corn at least 20 min…..I know recipes say 8 min. or so but I won’t eat it if it’s not tender……Been cooking it for years & will always touch the kernels to see if they’re getting soft…..I also don’t like corn that is fully ripe with big hard kernels…If I’m tasting the starch, I won’t eat it.

  11. 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?

    1. I tries this last season with Vanilla Soy Milk. People raved about the corn. The vanilla does not impact the awesome flavor of this corn.

  12. 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 😉

  13. 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!)

      1. Love the efficiency and creativity of using the corn stock as a base for soups, etc.! My only change would be to cook the corn first, as the potatoes might add too much starch to it and overwhelm the corn taste. Also, you might throw the cobs back into the brew for a bit, in order to add some more corn flavor; grilling them a bit before doing so might also enhance this.
        My go-to addition is pickle juice, which I save for long periods of time, since it last for months in the reefer. It’s a great addition to the water used for cooking pasta salads, and then to sprinkle over the cooked pasta before it cools and the other ingredients are added. I bet a few tablespoon of it would work well here to give the corn a bit of a zip.

  14. 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 🙂

  15. 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. 🙂

  16. 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!

  17. 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.

  18. 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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