Ya, ya, ya. I know what you are thinking… you have always known how to boil corn on the cob. But when I want corn on the cob without dragging out the grill, this is the method I use. It is simple, dependable, and just a little more flavorful than plain boiled corn thanks to the butter, milk, and optional sugar in the pot.
Why This Method Works
- Seasoned cooking liquid – Instead of using just plain water, we use a seasoned cooking liquid to bring more flavor to your corn.
- Rich in flavor – The milk and butter add richness, the optional sugar can help if the corn is not naturally very sweet.
- Short cooking time – The short cooking time keeps the kernels tender without making them overly soft.
Ingredients for Boiled Corn on the Cob
You only need three simple ingredients to learn how to boil corn on the cob. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Ears of corn on the cob – I like to try to make sure mine are all of uniform size so that they cook evenly.
- Whole milk – Milk helps to sweeten the lack luster kernels. You can use any type of dairy milk, but whole milk sweetens it the most.
- Salted butter – Butter adds richness to the corn that soaks in while boiling. Unsalted butter works too, you might just need to salt it after.
- Sugar – Adding sugar can boost the sweetness of your corn if it’s not at peak summer sweetness.
- Ground black pepper – I always like to season my corn with some freshly ground pepper, but feel free to leave it off if you’d like.
- Parsley – Not only does it make the corn pretty to look at, but it adds a level of freshness that is unmatched.
Make it a Meal
I am of the opinion that corn on the cob doesn’t need anything else. No butter, no salt and no pepper. The perfect side dish. I could honestly eat corn with every meal. It’s so incredibly easy to make, and it is delicious! You couldn’t ask for anything better.
It can be eaten on its own, in a salad, topped on pizza, baked into bread, fried into pancakes, paired with cheese lumped into soups and stews. It is truly a versatile ingredient.
Chef Tips
Knowing how to boil corn is a kitchen skill that any chef or amateur home cook should know. Here are a few tips.
- Start with a large pot – Corn needs room to cook evenly. A large stockpot or Dutch oven makes it easier to fully submerge the ears and keep the temperature steady.
- Husk and clean the corn well – Removing the husks and silk thoroughly makes the final dish easier to eat and prevents stray silk from sticking after boiling.
- Finish with seasoning after boiling – The boiled corn itself is the base. The final flavor comes together best when you add salt, pepper, herbs, more butter, or seasoning while it is still hot.
Best Seasonings and Toppings for Boiled Corn
There’s nothing wrong with the classic butter and salt, but here are a few more toppings we love to add to corn on the cob.
- Salted butter
- Black pepper
- Flaky salt
- Chopped parsley
- Chili powder
- Grated Parmesan
- Cajun seasoning
- Fresh lime juice
- Garlic butter
Storage and Freezing
Storage: Make sure your corn on the cob is cooled completely. Then wrap tightly in plastic wrap and add to an airtight container or ziplock bag. It should last in the refrigerator for up to 4 days.
Freezing: Can you freeze corn on the cob? You can, but I recommend cutting it off the cob first. Store in a freezer bag or airtight container.
Frequently Asked Questions
You can add the corn before or after the water boils. It is fairly hearty. I like to add mine after the water boils so it doesn’t get overcooked.
The corn will be a vibrant color of yellow. The kernels will be plumper and tender to the touch (but don’t burn yourself!)
For this recipe, boil the corn for about 10 minutes once it is added to the pot. That is usually enough time to make it tender without overcooking it.
More Delicious Corn Recipes
Corn is one of those ingredients that is versatile and can be used in lots of ways. Here are some of my favorites.
Boil Corn on the Cob Recipe
Ingredients
- 1 cup whole milk
- 1/2 cup salted butter*
- 1/3 cup sugar , optional
- 8 ears of corn on the cob , husked and cleaned
- 1/2 teaspoon ground black pepper
- 1-2 tablespoons flat parlsey , minced
Instructions
- Fill a large stock pot or Dutch oven 3/4 of the way with water. Bring to a low boil.
- Add the 1/2 cup salted butter*, 1 cup whole milk and 1/3 cup sugar (optional) bring to a low boil.
- Add the 8 ears of corn on the cob and boil for 10 minutes.
- Remove, tapping to get off excess water, and place on a serving tray.
- Add desired corn seasoning, pepper, additional salt or parsley or butter and serve immediately.
- If you've tried this recipe, come back and let us know how it was in the comments and star ratings!
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Notes
Nutrition
This post is right on time. I have some corn at home that I’m looking forward to trying this with.
I knew to do the water and butter trick, but I had never thought of adding milk. That’s genius!
Thanks! It really makes a difference!
Yum, this is normally how I make corn on the cob. It comes out so tasty! I’ll have to make this again soon.
Try it with the special seasoning next time- it really takes it to a new level!
Oh wow! I’ve always just plopped my corn in boiling water. I’ve been doing it wrong the entire time!
I wouldn’t say wrong, but this will certianly make it better!
This sounds liek an absolutely delicious way to boil and enjoy corn on the cob. It happens to be one of my other halves favourites so I will try out this recipe for him.
Great! Glad you are giving it a whirl.
I love how the corn came out so perfect this was the best instructions and worked like a charm!
I’ll never boil corn on the cob any other way! Adding butter and milk makes a huge difference. Thanks for sharing your method!
Corn on the cob is a favorite! Thanks for this!
Ok, this is mind blowing! I have never heard of this boiling method, but I love it. I’m in love with corn on the cob and this sounds like it makes the best corn ever. Can’t wait to try it!
This is such a classic summer dish! I love that they are in season now.