Nothing says summer like my best way to cook corn on the cob recipe. My way of making corn on the cob will give you bright yellow, deliciously sweet mouth-popping kernels infused with butter flavor. We cook the whole cobs in milk, butter, and sugar.
Once you try this method, there will be no other way to cook corn on the cob! This recipe will give you corn so sweet and buttery, there is no need for added butter.
In our house, we’re crazy for corn. If you’re looking for more recipes with corn playing a starring role, I hope you’ll check out Paula Deen corn casserole, our sweet corn casserole, corn pudding, and scalloped corn, soon!
How to Pick the Best Corn
When selecting your corn cobs, make sure the cobs have an intact husk (tight and green) and the silk is fresh. Pull back the husk a little and check to see if the kernels are plump and firm.
When ready to cook, fully shuck each corn cob, removing both husk and silk.
The Best Way To Cook Corn On The Cob Ingredients
- Corn on the Cob: fresh and in season is best
- Water: filtered or tap
- Milk: I use whole milk
- Butter: Salted or unsalted
- Sugar: White granulated sugar
Tips:
- Sugar: Adding sugar is optional. If you think your corn is perfectly in season and will be sweet already, then you can omit the sugar. The sugar will bring out the sweetness of the corn.
- Butter + Salt: If you use salted butter, additional salt is not necessary. Please salt to taste.
- Elote Style: for Mexican corn, slather the cooked corn with mayonnaise or crema, top with cotija cheese, chili powder, and lime juice. The purist – just as the recipe instructs. A little fancy – top with additional butter and chopped parsley
Storing + Freezing + Make-ahead
- How Long Can You Keep This in The Fridge? Remove the kernels from the cob. The kernels will last up to two days in the fridge.
- Can You Freeze This? I do not recommend freezing. You will want this dish fresh and warm.
- Make-Ahead: I recommend cooking your corn on the cob right before serving for best results.
- Food Safety: If you’d like more info on food safety check out this link.
Serving Recommendations
This corn on the cob goes with darn near everything!
We love it with grilled flank steak, shish kabob, buttermilk roasted chicken, grilled cilantro lime chicken, pollo asado, Greek chicken, grilled chicken with our grilled chicken marinade, beer brats, air fryer turkey burgers, chicken meatloaf, Huli Huli chicken, Campbells chicken and rice, and air fryer chicken!
Really it goes with so, so much more!
How to Make Boiled Corn On A Cob
- While boiling water in to the pot, measure all the ingredients.
- Add the milk, butter, and sugar to the boiling water.
- Add the corn and simmer.
- Remove corn to a serving platter.
***See the full instructions below.
More Corn Recipes
- Southern Corn Cakes
- Mexican Corn Salad
- Hot Corn Dip
- Mexican Corn Dip
- Chicken Corn Chowder
- Bisquick Cornbread
- Southern Cornbread
- Hot Water Cornbread
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Best Way To Cook Corn On The Cob
Nothing says summer like my best way to cook corn on the cob, which gives you bright yellow, yummy sweet mouth-popping kernels infused with butter flavor.
Prep Time5 minutes mins
Cook Time8 minutes mins
Total Time13 minutes mins
Servings: 6 - 8 servings
Author: Kathleen
Ingredients
- water enough to cover corn
- 2 cups milk
- 3/4 cup (1 1/2 sticks) butter
- 1/4--1/2 cup sugar
- 6-8 ears fresh corn, shucked and trimmed
US Customary - Metric
Instructions
In a large pan, over high heat, bring the water to a boil.
Reduce heat to medium-low and add milk, butter, and sugar (if using). Adjust heat until the mixture is at a gentle simmer.
Add corn and simmer for 6-8 minutes. Using tongs, remove corn to a serving platter and enjoy.
Fans Also Made:
Crockpot Creamed Corn
Korean Cheese Corn
Mexican Street Corn Casserole
Zucchini Corn Fritters
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Notes
- Sugar: Adding sugar is optional. If you think your corn is perfectly in season and will be sweet already, then you can omit the sugar. The sugar will bring out the sweetness of the corn.
- Butter + Salt: If you use salted butter, additional salt is not necessary. Please salt to taste.
- Elote Style: for Mexican corn, slather the cooked corn with mayonnaise or crema, top with cotija cheese, chili powder, and lime juice. The purist - just as the recipe instructs. A little fancy – top with additional butter and chopped parsley
Nutrition
Serving: 1serving | Calories: 127kcal | Carbohydrates: 21g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 45mg | Potassium: 365mg | Fiber: 2g | Sugar: 10g | Vitamin A: 303IU | Vitamin C: 6mg | Calcium: 102mg
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