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5.0 from 6 votes

Butter and Milk Boiled Corn on the Cob

Milk boiled corn on the cob is the ultimate way to have the most tender and buttery corn. Once you try simmering fresh summer corn in a buttery milk bath, you'll see exactly why this is truly the best way to cook corn!

Prep Time
3 mins
Cook Time
3 mins
Total Time
11 mins
Servings: 8 servings
Calories: 50 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 4 corn on the cob silk and husk removed, cut in half
  • 8 cups water
  • 2 cups whole milk
  • 1/2 cup salted butter that's 8 tablespoons or 1 stick
  • 2 tbsp sugar
  • kosher salt and black pepper to taste
Garlic Herb Compound Butter
  • 1/2 cup salted butter
  • 1/2 tbsp fresh thyme leaves
  • 2 tbsp parsley leaves
  • 2 tsp garlic powder
  • 1/2 tsp lemon zest
  • 1 tbsp lemon juice

Instructions

    Cup of Yum
  1. Bring water to a boil in a large pot with a fitting lid. Once boiling, add the milk, butter, and sugar to the water and bring back to a boil.
  2. Once all the sugar is dissolved in the boiling water, turn the heat to low. Add your corn then put the lid on the pot for 6-8 minutes. Leave it be and make your compound butter.
  3. After your corn is finished cooking, season with salt and pepper and serve with generous amount of the compound butter.
Make the Garlic Herb Compound Butter
  1. Add all the compound ingredients to the bowl of your food processor and spin on low until the herbs are chopped and everything is incorporated into the butter.
  2. Remove the butter from the food processor and put into a serving bowl.

Notes

  • Store the leftover corn, either wrapped tightly in aluminum foil or in an airtight container, in the fridge for up to 4 days.
  • Rewarm in the microwave (without the aluminum!) or in another milk bath for a few minutes until warmed through. Serve with butter!
  • Thanksgiving Flavors - make the corn even more flavorful and festive by adding herbs and garlic to the butter bath. Chop up rosemary, sage, thyme, and parsley and put it right into the butter bath with a few cloves of garlic.
  • Thanksgiving Flavors - make the corn even more flavorful and festive by adding herbs and garlic to the butter bath. Chop up rosemary, sage, thyme, and parsley and put it right into the butter bath with a few cloves of garlic.
  • Broth it up - instead of boiling plain water, use vegetable, chicken, or turkey broth (or Better than Bouillon Base in the water) to give the sweet corn a savory touch. 
  • Broth it up - instead of boiling plain water, use vegetable, chicken, or turkey broth (or Better than Bouillon Base in the water) to give the sweet corn a savory touch. 
  • Hot Honey Corn - add some hot honey to the broth and compound butter for a sweet heat!
  • Hot Honey Corn - add some hot honey to the broth and compound butter for a sweet heat!
  • If you cut your corn into pieces, you're looking at a cooking time of about 5-7 minutes
  • If you cut your corn into pieces, you're looking at a cooking time of about 5-7 minutes
  • A secret to removing silk with ease - use a slightly damp paper towel to help lift the silks from the corn without crushing the kernels.
  • A secret to removing silk with ease - use a slightly damp paper towel to help lift the silks from the corn without crushing the kernels.

Nutrition Information

Serving 1g Calories 50kcal (3%) Carbohydrates 11g (4%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 0.1g (1%) Polyunsaturated Fat 0.2g Monounsaturated Fat 0.2g Trans Fat 0.004g Sodium 19mg (1%) Potassium 122mg (3%) Fiber 1g (4%) Sugar 6g (12%) Vitamin A 84IU (2%) Vitamin C 3mg (3%) Calcium 8mg (1%) Iron 0.2mg (1%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 50

% Daily Value*

Serving 1g
Calories 50kcal 3%
Carbohydrates 11g 4%
Protein 1g 2%
Fat 1g 2%
Saturated Fat 0.1g 1%
Polyunsaturated Fat 0.2g 1%
Monounsaturated Fat 0.2g 1%
Trans Fat 0.004g 0%
Sodium 19mg 1%
Potassium 122mg 3%
Fiber 1g 4%
Sugar 6g 12%
Vitamin A 84IU 2%
Vitamin C 3mg 3%
Calcium 8mg 1%
Iron 0.2mg 1%

* Percent Daily Values are based on a 2,000 calorie diet.