Home » Holiday Recipes » How to Boil Corn on the Cob

How to Boil Corn on the Cob

This simple recipe demonstrates How to Boil Corn on the Cob with the addition of whole milk and sweet cream butter. The easy technique results in sweet perfectly cooked corn every time.


Easy How to Boil Corn on the Cob Recipe

I know what you’re thinking, to boil corn on the cob you throw it on the stove, cover it with water and cook it. While that’s absolutely true you can do that with fresh corn, this process is a way to amp up the flavor when making fresh corn for the family. The sugars in the milk and of course the sweet cream butter, sugar and salt flavors the corn from the outset. How to make buttery Corn on the Cob:

  • Corn – 6 large fresh ears of corn, husks and silk removed. You could also improvise with frozen corn on the cob.
  • Liquid – 12-16 cups of water qand 2 cups whole milk. Adjust the amount of water depending on the size of the pot.
  • Sugar – Granulated sugar to sweeten the water.
  • Seasoning – Table salt.
  • Butter – Salted or unsalted butter
  • Additional butter, salt and black pepper for serving

How to Boil Homemade Corn on the Cob Recipe

Corn on the cob is one of the most delightful things to make and serve from the abundance of summer garden vegetables. This recipe uses milk and butter to add a richness to the flavor.

  • Ingredients you’ll need to Boil Corn on the Cob with milk and butter: 6 medium-large fresh ears of corn with silk and husk removed, water, whole milk, granulated sugar, butter for cooking plus additional for serving with salt and black pepper.
  • Kitchen gadgets you’ll need to boil corn on the cob: A large deep stock pot, measuring cups and spoons and tongs to remove from the pot once cooked.
  • Please note, while this recipe calls for 6 ears of corn you can adapt it using more or less depending on your needs.
  • I use my pasta pot for making this corn recipe. It works beautifully allowing ample room for all of the liquid. You may need to adjust the amount of liquid depending on the size of the pot you use. Remember to allow for displacement once the corn is added to the pot.
  • When removing the silk from the corn, it’s helpful to use a damp paper towel to rub in the opposite direction grabbing the silk as you go.
  • What does the milk do? While corn can certainly be boiled in water with delicious results, the milk brings out the natural sweetness of the fresh corn giving it a rich flavor. You can make this corn recipe without the milk and the same technique will work.
  • Depending on the sweetness of the corn you can omit or adjust the amount of sugar in the cooking water to your personal taste.
  • Use a sharp knife to remove leftover corn from the cob and store chilled in the refrigerator for up to 3 days.
  • Use corn in dips, as a salad topping, or a creamy side dish like this recipe for Southern Style Creamed Corn.

How Long Do You Boil Corn on the Cob?

For this recipe you’ll bring the water to a rolling boil then add the corn and milk. Bring it back to a boil and cook for 5 minutes, then turn off the heat and let it steep in the boiling liquid for 10 more minutes or until the corn is bright yellow and tender.


Southern Style Dishes to Serve with Corn

Corn goes with practically any and everything that suits your fancy so the serving options are unlimited. A few recipes you may also like to make:


Thanks for visiting come back soon!


Helpful Kitchen Items:

How to Boil Corn on the Cob

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: American
Keyword: best-way-to-boil-corn-on-the-cob, corn-on-the-cob-recipes, how-to-boil-corn-on-the-cob
Servings: 6 servings (may vary)
Calories: 187kcal


  • 6 large fresh ears of corn husks and silk removed
  • 12-16 cups water (Adjust amount depending on the size of the pot)
  • 2 Tbsp granulated sugar
  • 1 tsp salt
  • 2 cups whole milk
  • 1/4 cup cubed butter
  • butter, salt and black pepper for serving


  • In a deep pot bring water, sugar and salt to a rolling boil.
  • Add milk and corn. Return to a rolling boil. Boil for 5 minutes. Add butter.
  • Turn off heat and let corn steep on the stovetop in the hot liquid for 10 more minutes or until the kernels are bright yellow and tender. Corn should be fully submerged in water.
  • Drain and serve slathered with butter, salt and black pepper and garnish with fresh parsley, if desired.


Serving: 1serving | Calories: 187kcal | Carbohydrates: 35g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 464mg | Potassium: 508mg | Fiber: 3g | Sugar: 17g | Vitamin A: 399IU | Vitamin C: 10mg | Calcium: 117mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating