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.
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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.
Maybe use it as base for some summer corn soup?
Can you halve this recipe? My wife doesn’t like corn. How much water/butter/milk?
1/2 the milk and butter
You can add some potatoes and use it to make some corn chowder.
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.
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
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.
I have actually used this recipe years ago, and Will never go back to the old fashioned y!!!
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!
Best thing I’ve ever had….and I am allergic to corn:-)! Uh oh! Thank you sooo much!
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.
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!
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.
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!!
Omg 🤣🤣
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.
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.
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.
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.
Loved the taste. I ended up having to cook mine for 20 minutes but it all ended up well
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!!
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!
Thx for this comment cause last week when I tried this recipethe corn didnt get done. Gonna cook anout 15 to 20 min today 😉
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
There is nothing better than corn on the cob!!!
This recipe really was great. Corn was great