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 corn on the cob method looks so simple and delicious! I love easy kitchen tips like this. By the way, I also found a handy morse code translator that can quickly convert text to Morse code and decode Morse back into readable text.
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That specific cooking method has been highly recommended for a reason, it really levels up the flavor. Do you think this technique works just as well with frozen corn or is it only worth it with fresh ears? P.S. I developed a game called Sprunky, feel free to give it a try when you want to relax. Thanks!
What can you do with that milk/butter bath that is left after cooking the corn? Seems like a waste to not use it for something else.
I tried this recipe and loved it. Now I follow the recipe, cook as directed, cut the corn off the cobb and put in a freezer bag with some of the liquid. This freezes well and tastes delicious.
I’m sorry I wasted the milk and butter on this. I was absolutely unable to tell the difference between this method and just cooking corn in water with a little sugar. Oh well. Live and Learn.
This is such a helpful and simple guide. Corn on the cob is one of those summer sides that always tastes best when cooked just right, and I like how easy these tips are to follow. Whisper Web is also handy for speech-to-text notes, like quickly saving recipe ideas or cooking reminders while your hands are busy in the kitchen.