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.
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.
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.
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.
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Best Way to Cook Corn on the Cob
Ingredients
- 6-8 ears of corn,, husks and silks removed and cut in half (if desired)
- 1 cup milk
- 1 stick Challenge butter
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Corn Recipes
Roasted Corn and Edamame Salad
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Love this!
Thanks, this truly is the best corn on the cob recipes I have eaten. If you have a recipe with different spices please print it. I would love that too.
Delicious
I tried this for the first time and I am a fan. This was new for me, I really enjoyed this method.
Easy and yummy. I always wondered why restaurants served corn in milk and butter.
Following up on the Corn Chowder I made after saving the liquid from this corn-cooking recipe. It was a BIG hit!!! To make again, I would swap the water to milk ratio.
Yes, I made this tonight, corn was nice and tender. I added sugar and salt, corn was good but didn’t have the buttery taste I thought it would have. Maybe I had too much water cause I only had 3 ears of corn.
Super easy and super yummy. Definitely will do it this way all the time now.
I am saving the ‘milk-butter-water and will make corn chowder. Wonderful preparation for corn
It was good. It does not compare to grilled corn (in-husk), brushed with butter and salted……
I have a CSA box with fresh organic corn (in-husk).
We love to de-silk the corn, leaving the husk on, tossed on the grill, served with a tiny square of fresh butter….
We ate every bite of this recipe corn, but tomorrow I will de-silk and leave the husk and send husband out to grill for a few minutes. I learned that using a whole stick of butter would last for 16 ears of grilled corn. And the taste does not compare….
Thank you for this recipe! Maybe I will use it for frozen grocery-store corn…. BUT NEVER FRESH SWEET CORN.