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Milk Boiled Corn on the Cob

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.

Corn cobs in a pot with milk, butter and water.


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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 Jalapeรฑo. 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).

Ingredients Needed

All the ingredients needed for milk boiled corn on the cob.

Ingredient notes

  • 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

Shucked corn on a cutting board. garlic salt and pepper in water.
  • 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.
Milk added to the water with butter. Then cobs added to simmer.
  • Step 3-Stir in milk, sugar, and butter, and place corn in the pot.
  • Step 4-Simmer until desired tenderness.
Tongs removing corn from the pot.

Recipe tips

  • 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.
Corn on the cob in a bowl with butter slabs on top.

Recipe Faq's

Is white corn the same as yellow?

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!

How long to boil corn on the cob?

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.

Can I use frozen corn?

Fresh summer corn is always what I recommend, but in a pinch, frozen corn ears of corn will work

What to do with leftover corn?

You can simply place leftover corn cobs in a large ziplock freezer bag and reheat them in the microwave. Or add some milk-boiled corn kernels to my Cowboy Guacamole Dip Or Corn Chowder.

Corn cobs in a pot with milk, butter and water.

Milk Boiled Corn On The Cob

4.25 from 8 votes
Written By: Wendie
Milk boiled corn on the cob is sweet and tender simmered in milk and butter is the perfect side dish to those summer cookouts and barbecues. Fresh corn just screams summer in just one bite.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 20 minutes
Servings 6 -8
Calories 344

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

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.

Nutrition

Serving: 1gCalories: 344kcalCarbohydrates: 40gProtein: 8gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 7gTrans Fat: 1gCholesterol: 49mgSodium: 514mgFiber: 3gSugar: 17g
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!
Course Sides
Cuisine Southern
4.25 from 8 votes (8 ratings without comment)

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