Milk-and-Butter Boiled Corn on the Cob

This Milk-and-Butter Boiled Corn on the Cob is an easy way to bring out the natural sweetness and flavor of fresh corn. By cooking the ears in a combination of water, milk, and butter instead of plain water, the kernels become tender, juicy, and rich with a delicious buttery taste.

With only a few ingredients and a quick cooking time, this method is perfect for summer barbecues, family meals, picnics, or anytime you want a simple side dish that feels extra special.

🌽 Ingredients

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

👩‍🍳 Instructions

Step 1: Prepare the Corn

Remove the husks and silk from each ear of corn.

Rinse the corn under cool water to remove any remaining strands or debris.

Step 2: Heat the Water

Fill a large pot with enough water to completely cover the corn.

Place the pot over high heat and bring the water to a full boil.

Step 3: Add Milk and Butter

Once the water is boiling, add the milk and butter to the pot.

Stir gently until the butter has melted and the mixture returns to a light boil.

Step 4: Cook the Corn

Carefully place the ears of corn into the pot using tongs.

Make sure the corn is fully covered by the liquid so it cooks evenly.

Step 5: Boil Until Tender

Cook the corn uncovered for about 7–8 minutes, or until the kernels are tender.

Tip: Avoid cooking too long, as overcooked corn can become firm and lose its fresh texture.

Step 6: Serve

Remove the corn from the pot and let any excess liquid drain away.

Arrange the corn on a serving platter and serve immediately with additional butter, salt, herbs, or your favorite seasonings.

Enjoy warm, flavorful corn with a rich and tender bite.