Milk boiled corn on the cob is sweet and tender simmered in milk and butter is the perfect side dish for those summer cookouts and barbecues. Fresh corn screams summer in just one bite.
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Corn on the cob is a loved by all-summer side dish, goes perfectly with my Grilled Teriyaki Steak, Sweet, Spicy Grilled Chicken Thighs, or my Pepper Jack Chicken Burger Jalapeño. Boiling in milk and butter takes a corn cob recipe to a whole new level and no need to add additional butter to it at the end.
why this recipe works
Boiling fresh summer corn in milk and butter bath gives it a sweet flavor and adding sugar enhances that natural sweetness even more. You get sweet corn infused with a rich and creamy butter flavor that everybody will love and it will be your new favorite way. Or you could try my Grilled corn on the cob or even my quick and easy Microwave Corn (No Shucking).
- Corn- Either white or yellow will work.
- Garlic- Use whole garlic cloves and give each one a little smash.
- Milk- I use whole milk.
- Sugar- I use granulated sugar but you can certainly use brown sugar or leave it out.
- Butter- Use real unsalted butter.
How to make this recipe
- Step 1-Shuck corn and remove any silks.
- Step 2-Heat a pot of water, garlic, salt, and pepper over medium heat and bring to a rolling boil.
- Step 3-Stir in milk, sugar, and butter, and place corn in the pot.
- Step 4-Simmer until desired tenderness.
- Cut the cobs in half for smaller appetites or little hands.
- Don't overcook the corn or else it will make the corn tough.
- If your summer corn is already sweet you can leave the added sugar out.
There is absolutely no difference Except the color. You can even sometimes find bicolor varieties. We devour all fresh sweet delicious corn in our house!
Corn on the cob is done in 8-10 minutes. The cooking time really depends on how tender you like them. Then turn off the heat and the cooked corn will stay warm in the leftover broth for 30 minutes.
Fresh summer corn is always what I recommend, but in a pinch, frozen corn ears of corn will work
- 6 cups water
- 3 cloves garlic, smashed
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cups whole milk
- 1/2 cup unsalted butter
- 3 tablespoon granulated sugar
- 6-8 ears corn yellow or white
- Fresh chives, optional
- Shuck corn and remove the silks.
- Combine water, garlic, salt, and pepper in a large pot and bring to a boil.
- Add in milk, butter, and sugar, and bring back to a simmer.
- Add in the corn and simmer 8-10 minutes.
- Serve with additional butter if desired and finely chopped chives.
Either white or yellow corn.
Cut the cobs in half for smaller appetites or little hands.
Don't overcook the corn or else it will make the corn tough.
If your summer corn is already sweet you can leave the added sugar out.
Amount Per Serving Calories 344Total Fat 20gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 7gCholesterol 49mgSodium 514mgCarbohydrates 40gFiber 3gSugar 17gProtein 8g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.