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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This is one of my FAVORITES especially during barbacue cook-outs simple * short * sweet
what kind of soup would you make with the leftover liquid(a cream soup).thk you
Potato soup, any creamed soup.
Clam chowder! Corn chowder! Oyster Stew!
I freeze the left over juice for soup later!
What a great idea Marsha! Thanks for the tip!
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 🙂
Go glad you enjoyed the recipe Katrina! A tablespoon of lemon juice is a great idea. 🙂
Might have to try that next time.
Has anyone thought of using coconut milk in place of reg milk?
I haven’t tried that but it sounds really good!
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. 🙂
That was so smart to freeze the cooking liquid to use again Kay!
Was wondering, what kind of milk do you use? Full cream milk? Low fat milk?
I use whole milk.
I use canned cream also. Very good
Oh my, that looks so delicious! Thanks for sharing, cannot wait to try it 🙂
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!
Lol! Not many ways I won’t eat corn either Kristin. It is one of my favorite foods! 🙂
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.
Sorry I meant frying pan….lol
I have got to try this method! You have got to add the extra butter on the corn after it gets done cooking.