My favorite simple way to cook corn on the cob: simmer shucked ears in water, a cup of milk, and half a stick of butter for 7 to 8 minutes. The kernels come out sweet, rich, and tender. Most people will not need extra butter at the table.
Quick recipe facts
- Serves: 4 to 6
- Prep time: 5 minutes
- Cook time: 8 minutes
- Total: 13 minutes
What you need
- 6 ears of corn, husked and silks removed (cut in half if you like, see notes)
- Water, enough to fill a large pot (6-quart works well) about halfway
- 1 cup whole milk
- 4 tablespoons (half a stick) salted butter
- Optional: a pinch of sugar if your corn tastes flat
How to cook it
- Husk the corn and pull off the silks. Cut the ears in half if you want kid-friendly portions or your pot is small.
- Fill a large pot (around 6 quarts) about halfway with water. Bring it to a rolling boil. Skip salting the water if you are using salted butter, since the butter does the work. With unsalted butter, a small pinch of salt is fine.
- Add the milk and the half stick of butter. Stir until the butter melts.
- Add the corn and reduce the heat to a gentle simmer, soft bubbles only. Milk on high heat foams up and can scorch.
- Simmer 6 to 8 minutes. Closer to 6 for fresh, sweet summer corn; closer to 8 for older or larger ears.
- Lift the corn out with tongs. Leave the cooking liquid in the pot if you want to do a second batch right after.
- Serve. The kernels are already buttered through, so skip the table butter unless you really want it.
Tips
- Salted butter vs unsalted butter. Salted is what I usually reach for, and it is usually enough seasoning on its own for my family. Unsalted gives you more control if you have salt-sensitive eaters.
- Sugar is optional. Skip it for fresh summer corn. A teaspoon helps if your corn is bland or out of season.
- Cut the ears in half for kids and for smaller pots. Easier to eat, easier to fit.
- Second batch in the same liquid. Top up the milk a splash if it has reduced, bring it back to a simmer, and add the next round.
- Watch the milk. If the heat creeps up and the liquid starts to foam, pull the pot off the burner for a few seconds and lower the flame. Milk scorches faster than water.
Bottom Line
The milk-and-butter boil is my favorite simple way to cook corn on the cob. Sweet, rich, tender, no fuss. 🌽💛
Results vary with corn freshness, pot size, and stove. If something here does not work the way you expect, leave a comment and I will update the post.