Milk-and-Butter Boiled Corn on the Cob

This Milk-and-Butter Boiled Corn on the Cob is a simple way to make sweet summer corn even more flavorful. Instead of boiling corn in plain water, the ears are cooked in a mixture of water, milk, and butter, creating tender, juicy kernels with a rich taste. The method requires very little preparation and produces delicious results with minimal effort, making it perfect for cookouts, family dinners, or summer gatherings.

How to Cook Corn on the Cob with Just 2 Simple Ingredients

Ingredients

Ingredient	Quantity
Fresh ears of corn, husks and silk removed	4 to 6
Whole milk (or 2% milk)	1 cup
Unsalted butter	3 to 4 tablespoons
Water	Enough to cover
Salt, sugar, or fresh herbs	Optional, to taste

Step-by-Step Directions

Step 1: Prepare the Corn

Remove the husks and silk from the ears of corn. Rinse the corn under cool running water to remove any remaining silk or debris.

Step 2: Bring the Water to a Boil

Fill a large pot with enough water to cover the corn completely. Place the pot over high heat and bring the water to a rolling boil.

Step 3: Add the Milk and Butter

Once the water is boiling, add the milk and butter. Stir gently until the butter melts, then allow the mixture to return to a gentle boil.

Step 4: Add the Corn

Carefully place the corn into the pot using tongs. Arrange the ears as needed so they are fully submerged in the liquid.

Step 5: Cook the Corn

Boil the corn uncovered for 7 to 8 minutes.

Important: Avoid overcooking the corn. Cooking it longer than 8 minutes can result in tougher kernels and a less desirable texture.

Step 6: Drain and Serve

Remove the corn from the pot with tongs and allow any excess liquid to drain. Transfer the corn to a serving platter and serve immediately. Add extra butter, salt, or your favorite seasonings if desired.