Ya, ya, ya. I know what you are thinking… you have always known how to boil corn on the cob. You boil some water, throw the corn ears in and wait until it turns a bright yellow. But forget what you think you know about how long to boil corn and in what liquid. This method is simple, yet makes the corn super flavorful!
Gather This
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
- Sugar
- Ground black pepper
- Flat parsley
How to Serve It
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.
5S Philosophy 👩🏻
- Salt – I actually use salted butter for this recipe and don’t feel additional salt is needed. If you do, try adding some flakey sea salt before eating.
- Seasoning – I’m a simple girl and butter and milk are the only seasonings I need. However, this corn seasoning is also a favorite.
- Sauces – If you really want to take the flavor of this corn up a notch, try topping it with this garlic butter sauce.
- Senses – Corn boiled in butter and milk is tender and juicy, with a rich, creamy aroma that fills the air. Each bite is sweet and buttery, melting in your mouth with a smooth, silky finish.
Boil Corn on the Cob
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!
Video
Notes
Nutrition
Storage and Freezing
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.
You can, but I recommend cutting it off the cob first. Store in a freezer bag or airtight container.
Your Questions, Answered
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!)
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.
I love corn on the cob, yes perfectly boiled corn is always my weakness.
It seems so easy with your tips. I will use them next time I’ll make corn!
I learned something today. I did not know this method of cooking corn. Delicious.
That sounds amazing and I will be doing that the next time I make corn!
I love corn on the cob, and haven’t had it in ages. We’ll have to try this. Our kids would probably think eating it is fun!
I tend to overcook the corn, or undercook. Glad you’re sharing this how to boil corn because yes it matters and corn is picky. I love corn on the cob, now I want some!
We love cooking corn this way! Cooking it in milk really adds so much to the corn!
I’ll have to try this some time, it seems like it would add a lot of flavor to the corn.