Corn On The Cob Recipe

Milk boiled corn! Truly THE ONLY way to cook corn on the cob (in an epic butter bath of course)! So buttery so sweet!

A butter bath to cook up all your fresh summer corn on the cob in 30 minutes or less? YES YES YES. Where do we sign up?

No, but really, this milk-butter bath is simply epic here. It doesn’t require too many ingredients (nor much effort). And if you have some really really sweet corn this season, you can absolutely opt out of the brown sugar.

But if you want to make this all year round (and you don’t have much faith in the corn), the sugar will make all the difference here.

No need to slather on that softened butter either. The butter bath has taken care of all that work for you. Simply garnish with chives (and season with s+p if needed) and serve.

1. Fill a large pot about halfway with water.
2. Bring water to a boil.
3. Add milk and butter. Add corn and reduce heat.
4. Simmer corn for 6 to 8 minutes.
5. Remove corn from cooking liquid and its ready to serve.

How to Boil Corn on the Cob

Learn how to boil corn on the cob! This easy method for boiling corn yields tender, sweet, and juicy ears every time. Served with butter, salt, and pepper, they’re the perfect summer side dish.

Prep: 10min

Yield: 4

Ingredients:

• 4 to 8 ears fresh sweet corn (husks and silks removed)
• Butter or compound butter (for serving)
• Sea salt and freshly ground black pepper

Instruction:

1. Bring a large pot of water to a boil and add the corn. Cook, stirring occasionally to make sure the corn is submerged, for 3 to 5 minutes, or until the corn is tender and bright yellow. Alternatively, place the corn in a large pot filled with cold water. Bring it to a boil and cook 1 to 2 minutes, until the corn is just tender.
2. Drain and serve warm with butter, salt, and pepper.

Boiled Corn on the Cob

Milk boiled corn! Truly THE ONLY way to cook corn on the cob (in an epic butter bath of course)! So buttery so sweet!

Prep: 10min

Total: 30min

Yield: 6

Ingredients:

• 3 cloves garlic (halved)
• Kosher salt and freshly ground black pepper (to taste)
• 2 cups whole milk
• 1/2 cup unsalted butter (cubed)
• 1/4 cup brown sugar
• 6 ears corn (husks removed and halved)
• 3 tablespoons chopped fresh chives

Instruction:

1. Combine 4 cups water, garlic, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper in a large stockpot or Dutch oven over medium heat. Bring to a boil; reduce heat and simmer for 10 minutes.
2. Stir in milk, butter and brown sugar. Bring to a boil; working carefully, add corn, reduce heat and simmer until just tender, about 10 minutes.
3. Serve immediately, garnished with chives, if desired.

Perfect Corn on the Cob

This secret method for making the Perfect Corn on the Cob comes straight from Mom’s kitchen. It comes out sweet and crunchy every time.

Prep: 5min

Total: 15min

Serving Size: 1 serving

Nutrition Facts: calories 130 kcal, Carbohydrate 18 g, Protein 3 g, Fat 7 g, Saturated Fat 4 g, Cholesterol 15 mg, Sodium 63 mg, Fiber 2 g, Sugar 6 g, servingSize 1 serving

Ingredients:

• 3 quarts water (enough to cover corn)
• 2 cups milk ((we like using whole))
• 1/2 cup butter (optional)
• 1/2 cup sugar
• 6 ears corn on the cob (shucked)
• butter (to taste)
• salt and pepper ( to taste)

Instruction:

1. Fill a large stockpot about halfway with cold water, add milk, butter (optional), and sugar and bring to a LOW simmer. Do not add salt.
2. Once water is at a low simmer, add corn. Cover and simmer for about 8-10 minutes.
3. Remove corn with tongs and serve with butter, salt and pepper (see tips above).

Oven Roasted Corn on the Cob