Best Way to Cook Corn on the Cob

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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.

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


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- boiled with 1 stick of butter and 1 cup of milk.

Best Way to Cook Corn on the Cob

Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Servings: 6 to 8 servings
Calories: 110kcal
Author: Christin Mahrlig
Boiling corn with a cup of milk and a stick of butter creates the most delicious corn imaginable. Truly the BEST way to cook corn on the cob!
Print Recipe



  • 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.


Calories: 110kcal


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Disclosure: This post contains affiliate links.

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

  1. I love, love, love corn on the cob. But, I don’t like it sweet. Why is all the corn sweet. It didn’t used to be

  2. This is one of my favorite ways to cook corn. I save the broth and make shrimp, potato and corn chowder! It is so yummy!!!

  3. Loved it, loved it, loved it. Thank you Jamie. I like easy recipes that taste good and don’t require a lot of ingredients or fuss. This was fabulous. Didn’t change a thing.

  4. I bought some locally grown corn today and cooked it this evening per your instructions and they were delicious. I will keep making it this way. It was easy and the corn cooked perfectly.

  5. Best corn recipe ever! Every single person at the family gathering asked for the recipe! I switched lemon zest for the orange, ad added garlic powder. Fantastic recipe! Thank you!

  6. I learned how to cook corn on the cob by trying different methods.
    This is the best. If you boil corn too long, the sugars become starch and the cob is tough.
    Boil water in a large pot. Add one Tablespoon of sugar.
    Add the corn. When the water returns to a boil, set the timer for 3 minutes.

  7. My mother taught me to boil the corn in milk, salt and butter a looong time ago. And it tastes super really good

  8. Wow! Microwaving 2 ears of corn for just my hubby and me was sooooo easy! The silks came right out. I always hated getting the silks out when boiling corn! Never again!!!

  9. I was thinking of trying this. I have not read all of the reviews but has anyone suggested using the left over cooking liquid, already flavored with the corn, for making chowder? Add potatoes, cooked bacon or ham, corn kernels….sounds like it may be a great way to reuse the milk and butter the corn is cooked in.

        1. I roast corn 🌽 in the husk whether it’s on the barbecue or in the oven straight from the freezer. Cook on 350 degrees for 30-45 minutes. I put butter in a corn holder and sprinkle some season salt on the butter roll the corn on it and proceed to eat corn tasting as if it just came out of the garden!

  10. I live in southwestern Ontario which has some of the best corn in the world! The best way to cook corn without a doubt is in a microwave and using the freshest corn available!! You can always tell if the corn is fresh by the condition of the silk! The silk should be moist and look fresh, no silk and the corn is old and not worth buying! Even many of the supermarkets have started buying cribs of corn directly from local farmers and selling it fresh often within hours of harvest!
    To have the best corn ever is to put the whole corn with husk into a microwave and microwave it on high for 3 min.!! For each additional corn with husk and silk add an additional minute! Let them sit for another minute or so! BE CAREFUL removing them from the microwave and removing the husk!! They will be HOT!!
    Now, eat and enjoy the best tasting corn ever!!! I never even add salt or butter or anything, they are delicious nude!!
    The corn will steam in its own juices

    1. Thank you for this method. I decided to try with a single corn cob and was shocked at how good it was. No butter needed. Plus, I saved dishes! Microwave will be my choice from now on

  11. Hi, Just saw this, supposedly the best way to cook corn; in my opinion/experience, NO it is not! Allow me to explain. We drive almost 2 hrs over to Williams, CA to a farm stand to buy “corn on the cob”, especially to freeze it. Buy, home: take ea ear (DO NOT CHUCK OR CUT OFF SILK), cut off ea end about 1-2″; stick in freezer bag, I do 4 to a bag; when ready for corn; take out of freezer; soak in pan full of water for 15 min or longer; hold up & drain each ear to remove any dripping water; tick in microwave, 16 min for 4 ears of corn; wonderful, wonderful & EASY!

    1. I think everyone has their own choice on whether they like it in milk. I know this was not a video of where to buy corn, how to freeze it, & their choice to use this recipe. Everyone has their own opinions, but this comment should of been for a post on how to freeze corn. The milk & butter is a very good recipe. We cooked it HOW THE RECIPE says & it turned out amazing. I would NOT drive 2 hours away for heads of corn, but thats your choice.

  12. EXTREMELY delicious I live on a farm and have eaten corn on the cob all my life this is my favorite the only thing I do different is I have pieces of aluminium foil for each ear take out of the boil lay on foil and just a little more butter roll it up until everything else is ready serve in the foil it just steams it a little more YUMMY best recipe ever

    1. This was absolutely delicious! I am lactose intolerant so I used almond milk and a stick of vegan butter. We didn’t even need to season the corn! Southern NJ is known for their corn. I added a pound of tiny potatoes with the corn too. As the corn cooled a bit I let the potatoes cook a couple of minutes longer. Took them out and mashed with a potato mashers. Dinner was fantastic!

  13. I love all these ideas about cooking con on the cob….I am from south Ga….mostly we cooked field corn! I was raised on a farm…we ate corn several different ways…my favorite was creamed corn baked in the oven with butter, a little milk and a little sugar. However we roasted it in the oven, on the grill or an open fire pit in the shucks. For boiling corn on the stove, we shucked and desilked the young ears and put them in a pot of boiling water with the pot lined well with the young shucks from the corn, dropped in the ears and boiled for approx., 10 mintues, removed from water, let drain…then slather them in real butter and serve. DON’T under estimate the taste of young field corn if you don’t have access to sweet corn!!!! DON’T EVER WASTE CORN OF ANYKIND…. 83 yr. old real southerner.

      1. I LOVE field corn!!!! I haven’t had it for years because I now live in Ohio and cannot find it!

  14. Love my sweet jersey corn on his way, any suggestions on what to do with the leftover butter/milk? I put it in Mason Jars, but unsure if I should keep it or throw away.

  15. I will be defiantly try this, it sounds delicious.
    If you haven’t done this I suggest you do. Remove the husk and silk, then cut the kernel off the ear of corn then scrape the rest off into a pan, are about 3 tablespoons of butter and a half cup of milk for 4 ears salt and pepper to taste. Mix well on medium heat let simmer until all ingredients come to a boil. Stir well until creamy. Let set on low heat for about 5 minutes. Serve with any meal. This is absolutely delicious. My Mom made this for the Family when I was growing up. I was the youngest of 8 siblings. Most of my sisters were married with their own Families when I was born. My Mom started cooking when she was thirteen, got married in 1927. She made most all of her meals from scratch.

    1. It’s all about what you end up with on the plate
      Has nothing to do with old or new way of doing things
      it’s all about sharing ideas with other people and different ways to cook

    2. Wow!!! That’s how my grandma used to make it. She would cut the corn off the cob. You just gave me a memory from 40 years ago. Lol!

      I am also gonna try this recipe on this site by boiling my corn in milk. I’ll be making two types of corn for the 4th of July. Corn on the cob in milk and the old way my grandma made it by using some fresh ears and cutting the corn off the cob.

  16. Hands down the best corn on the cob ever. My husband is an extremely picky eater and wouldn’t touch a vegetable before I made this. He asks for it at least twice a week now. I passed this recipe on to my mother and sisters and this is the only way we cook it now. Awesome!

  17. I should know by now that anything that sounds too good to be true probably is. Mother’s Day was last weekend and I made some excellent sweet corn just popping it in boiling water with a smidge of salt. Absolute perfection! Because of the reviews, we tried again this weekend using this butter and milk recipe, no salt, and about a 1/2 tsp of sugar. It wasn’t any better than last weekend’s corn. The moral of the story is boil up fresh sweet corn in plain water. Slather on some butter after it’s cooked and enjoy.

    1. I used two sticks butter, two cups milk and one tablespoon salt for 16 ears. No sugar! Milk is your sweetener. One tsp. Onion and one tsp garlic powder.
      I’ll make this every time! Thanks!

    2. Hey Linda Dee if you’re lucky enough to live where sweet corn is available I totally agree. Unfortunately I live in SWFL and corn here pretty much tastes like feed corn! This recipe has allowed me to love corn on the cob again! I miss the days in Upstate NY where corn in the summer is amazing.

    3. What!! This recipe is amazing!! I used to just boil it in water and salt. And I mean, fresh corn is great almost all the time. But this recipe was a huge improvement. My family really enjoyed it!!

      1. For Chef Jill: Yay, I wanted to read to be sure that nobody else gave the microwave recipe, for that’s absolutely the best for me. (I’m 76 yrs old and have been learning to cook since I was about 8 or 9, but only learned this about 5 years ago from a little old man (older than I am!) who bagged and carried out my groceries. I had used the boil method all my life because that’s how the folks used to do it long, long ago in a galaxy far away (besides I don’t think the microwave had even been invented yet when I was a kid…). Try it and you don’t have to make a mess of your stove, pot, or waste a lot of butter. About 8 minutes to do 2-3 ears.

        1. I wrap cleaned ears with damp paper towels and cook in the microwave for 8 minutes or so. When you pull the paper towels off any silk that might have remained comes off with the paper towels.

    4. Jere to date the best way I have found to cook was in the microwave without removing the husk and then when it’s done cooking you just cut off the end and it slips out with no need to worry about the little hairs because they all stay on the husk and the corn is gorgeously flavored from the husk. Just add butter and salt! I’m going to try this though oh, I’m always open for something new.

      1. That’s how I do mine also, using microwave. We are having corn tonight and I think I’m going to try the boil with milk, butter and milk.

  18. Loved the taste. I ended up having to cook mine for 20 minutes but it all ended up well

  19. Hi Christin!
    I wanted to make this for my family (Orthodox)Easter today. Do you have any suggestions on how to cook this if I doubled this recipe? I have 12 cobs.
    Thanks so much!!

  20. I used this recipe for Easter this year and it was so easy and DELICIOUS! I love the idea of cooking them in butter so you don’t have the mess of adding it afterwards. It took quite a while for the liquid to boil again after adding the milk and corn so it definitely took longer than 8 minutes for them to be cooked though, but it was worth the wait because they were so good!

    1. Thx for this comment cause last week when I tried this recipethe corn didnt get done. Gonna cook anout 15 to 20 min today 😉

    2. Take the milk and butter out of the fridge a little earlier so it’s not so cold. This will shorten the time for your water to come back up to hot once you add it

  21. What a great way to make corn on the cob. We won’t make it any other way from now on. Thanks for the recipe!

    1. People please, use fresh sweet corn (the fresher the better), shuck it and drop it in a large pot of boiling water, boil vigorously for four to five minutes, then snatch it out of the water. That’s all it takes for fresh delicious sweet corn.
      If you have starchy old dried out cobs, when you might need milk, butter, salt, etc. Simple Mrand fresh is best.

  22. I think any way YOU like to make corn is a good way. I cut up my ear of corn into 6 little pieces and boil it with milk, margarine (sorry folks I like margarine better but feel free to use butter) salt and pepper. Then I drain the cobettes and tossed them in a bowl with fresh crushed cilantro, rosemary and some Aleppo pepper. Then to the grill it goes. Talk about an explosion of taste. A little extra steps..but so worth it!!!

  23. I’ve been putting milk in for years and it’s always made it taste better.
    I’ll now have to try adding the butter!

    1. This recipe is wrong. It’s supposed to be can milk, not regular milk. Put a little sugar and butter. And yes u can add cayenne for a little kick to it.

      1. Lol recipes are different all the time. Just because you dont do this doesnt make it wrong. Sheesh, tad bit pretentious.

      2. And….”wrong” is relative! I”m lactose intolerant, even though I can use butter (thank God!) So I tried this with Almond milk and it came out just as delicious!

  24. This is an absolutely delicious way to try a new corn recipe! We have the absolute best sweet corn there is grown right here in the Yakima Valley in Washington State! You won’t get any better corn and you get here!
    Thank you so much for posting this recipe! It’s definitely going to be used at our house for years to come! God’s blessings…

  25. I’ve been sucking and cleaning mine… Then take the milk butter mixture Melt it down in a sauce pan with garlic and old bay.. add salt pepper….let it harden back up.. the rub it all over my corn… wrap it in foil and throw it right on top of my charcoal turning every 3 minutes til my foil is blackened!!!! Delicious

    1. This is my favorite way to cook corn! Especially if you can’t get good fresh corn right now. Some of the corn right now is not so hot, but if you use this recipe, it will” perk it right up!

  26. Does it matter what type of milk? I drink skim milk but I use whole milk in some recipes for the flavor. Or maybe buttermilk?
    I haven’t made this yet as I can’t find any corn in the stores since it’s February.

    1. I think whole milk works best. And a little bit of cream would work instead of the milk. I’ve never tried buttermilk. Coconut milk also works well. The thick kind that comes in a can.

  27. We had this in new orleans and it was called kicking corn.. cut in 2 in. Pieces. Cook the same way in the milk. When done sprinkle with Cajun spiced…..delicious.

    carefull it’ll be hot, take out with towel
    remove husk and string
    enough tin foil to wrap cob
    ad butter and salt, then mayo on cob, and then grated pamma cheese on cob
    wrap in foil and a little squeeze foil to get all to meld together and then eat–great taste

  29. Sounds delicious! I have 6 pieces of fresh corn on the cob leftover from last night. I boiled them in water like I normally do but I’m curious if tonight when I reheat them if I can use your recipe instead and for how long will I cook them?

    1. Hi Rachelle, thought I may give a little advice. When I have leftover corn, which is almost never, I put in the fridge in the same serving dish, with butter & milk. Next day, I put it in the microwave (power level 5) for 2 mins, combine to do this till you get it warm enough, make sure it is covered in liquid, that way it’ll be great. If you don’t cook it originally as the recipe, melt the butter, then pour over it, sprinkle lit’l sugar (it naturally brings out the sweetness of the corn) then add milk 1% or dilute it some. It truly works. My family, 8 grandkids think I’m the best cook in the world, lol.. “I’m not” I think they just love me lots. Good luck

      1. I always put my leftovers in a freezer baggie (lg) and put left over melted butter, milk, and sugar if you like, then warm it all in microwave next day…Delicious…

  30. Best way to cook corn on the cob is throw in the hot coals of a camp fire leave the husk on and toss it in. Also helps if you get good corn I lived in PA most of my life always bought my corn from the Amish along with there home made hand churned butter. I live in az and the corn ain’t as good here

    1. I hear what your saying about the corn in AZ but thankfully at Safeway grocery stores they sell pure Amish homemade turned butter. Check out our cause it’s the best butter considering ask three other butters are full of unhealthy junk unlike this one I mentioned. Hope that helps! 🙂

    2. I am also a transplant here in Az from Pa, and I have to agree that it is really hard to find decent sweet corn around here. Sometimes you do get lucky when the farmers grow their secret crop of sweet corn in the center of their corn fields. You really have to search for the good stuff around Az if you want the good produce, meats and dairy. Az people claim there is good stuff around, but I don’t think they ever lived in Pa.

      1. You guys are so right! They serve feed corn here in AZ as if it’s sweet corn! It’s so GGGGRRROOOOSSSS!!!! There’s no corn like the sweet corn back home in NY & PA!!!

    3. As a Texan, I gotta laugh that only certain regions grow great corn. If you check the list of corn producing states, PA is somewhere in the middle. Nebraska and Colorado are big producers too. There are a lot of products that are made from corn.

      1. Absolutely!! If you drive through Illinois, Iowa, and Nebraska during the early summer, all you see is a thousand miles of rows of great sweet and bi-colored corn!!!
        And there is also “feed” corn and “corn for ethanol”…

        But it is God’s Corn Country!!

        Great Recipes and Conversation!!

  31. We tried this with goats milk and 1/3 stick of KerryGold butter tonight. Yum! I’m thinking we might add honey and cayenne and use the leftover liquid to cook a dessert rice

  32. We get local sweet corn every year. It’s best cooked in the husk in the microwave 3-4 minutes. I was skeptical at first but it really is better than boiling.

    1. Wouldnt it have bugs and sprays on it if you cook in husks. Ive found all sorts of creepy crawlies from time to time.

      1. Peel the husk back first and remove the silk, and wash the corn; then place the husk back over the corn.

    1. I just filled the pot I was going to cook the corn in with water and put the frozen corn in for 5 min o thaw out. I took the corn out and then continued

      1. This corn is so good but is there anything you can do with the “milk/butter” water? Seems like such a waste!

  33. Wow! I love this corn! I will be cooking my corn on the cob this way from now on. Just adding 2 simple ingredients like milk and butter really added to the flavor. Thank you for sharing. Have a great day!

    1. I have a question! After you cook the first 6 to 8 cobs can you use the same mixture to cook another 6 to 8 cobs of corn?

  34. 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!

  35. 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.

    1. Try a rolling boil for 6 -8 min, for fresh corn, after you put the butter and milk in & bringing to a boil again.

  36. 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.

  37. 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 ?

    1. A good place to go get your corn is from Fresno State College they have a little spot right there where the students grow corn and sell it it’s the best ever you just have to get there very very early in the morning because there’s a massive line but definitely worth it

  38. 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

  39. 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.

  40. 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.

      1. The big thing to avoid is soaking corn in salt water before cooking. Osmosis will draw the natural water out of the corn kernals leaving the corn tough.

    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.

      2. You aren’t ABSORBING the salt INTO the corn anyway, so why even bother to quote “The American Test Kitchens” in the first place? I’ve never seen ANYONE sprinkle a little salt on their corn, then sit back and wait for five hours to eat it because it has to ABSORB into the corn to flavor it. So no! It’s not a waste to sprinkle a little salt on your corn, or in the liquid used to boil it. As for tough corn…I haven’t broken a tooth yet that has been cooked in salted water. We’re not talking leather here people.

      3. If it’s fresh off the stalk corn.. like I have in my yard.. U use a little salt in the water to.. As u say toughen up the kernels a tad to hold in the juice.. we only use salted water for the first third of cooking then take it out and put it in another boiling pot with the H20 milk and unsalted butter!

      4. The salt the kernels! That’s how you taste it. Anyone claiming you shouldn’t salt or butter your corn just hasn’t tried it or are one of the food nazi’s!!

      1. I grill my unhusked corn directly over the hot coals for 10–15 minutes each side , turning once , after soaking it in water for 30 minutes. Then I remove the husk and throw a couple chunks of my favorite smoking wood right on the hot coals, Pecan works really well. A couple minutes of serious smoke (Or more), delicious!!

  41. 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!

  42. 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!!

  43. 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.

      1. holey Moley…then you are eating field corn ! 3-5 minutes top…or find another seller !!!!

      2. My mother taught me – you are only cooking the kernels NOT the cob. She was born in 1922 – on a farm.

    2. If your corn is starchy, it was starchy to begin with! Corn starts to turn to starch as soon as it is picked, the best corn is picked and eaten in the same day. 🙂 I know this thread is a year old, but just had to add! Cheers!

      1. We’ve always said if you trip on the way in from the garden the corn’s too old. We pick and husk the corn in the garden. Best if you pick when the kernels are not too big because that means the corn is old and it will be starchy. The water is on the boil when we bring the corn in from the garden. Drop the corn into the pot and when the water comes back to a boil keep cooking for 5 to 8 minutes. If you have planted a good variety it can be relied on to be sweet without any help or additions beyond table butter and salt. When purchasing corn, find a grower who picks and sells fresh every day and purchase as early in the day as possible. Look for ears with smaller kernels and fresh and green husks. Good eating!

  44. 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.

  45. 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 😉

  46. 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.

  47. 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 🙂

  48. 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. 🙂

  49. 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!

    1. So glad you commented about the cast iron crying pan. I’m also from a back ground of Cherokee Native American Indians. I was taught to cream corn ,melt butter in cast iron add crumbled bacon, grade silver queen corn. Add to butter and bacon salute until tender add salt, pepper and milk. Makes a wonder cream corn. Also Indian Corn Bread made with corn is wonderful with cabbage. It’s all fat but so good.

  50. 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.

  51. 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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