Milk Butter Boiled Corn on the Cob

Name: Milk Butter Boiled Corn on the Cob
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 4 ears corn ((husks and silk removed)); water ((enough to cover the ears of corn)); 1 cup heavy cream; ½ cup milk; 6 Tbsp butter ((divided, 2 portions - 1/4 c and 2 Tbsp)); ¼ cup sugar; ½ tsp paprika ((optional))

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I love serving up my tasty milk butter boiled corn on the cob for any family meal but especially with something hot of the grill. It's just as easy as boiling or steaming corn on the cob, but this version is so superbly sweet and soft that you will make it your new 'go-to' method of cooking your corn.

Halved sweet corn cobs shown in the water, milk, and butter mixture that they were boiled in on the stovetop.

The Best Way To Cook Corn On The Cob

Have you ever heard of cooking your corn on the cob in milk, or milk and butter? It's certainly not the usual way that my corn was prepared when I was growing up.

I'm grown now (obviously, right?!) with a family of my own, and we all simply love the super tender, super sweet corn that results from milk and butter boiled corn on the cob!!

One of the very best summer side dishes to serve with BBQ dinners!

🥘 Ingredients

4 ears Corn (husks and silk removed)
Water (enough to cover the ears of corn)
1 cup Heavy Cream
½ cup Milk
6 tablespoon Butter (divided, 2 portions - ¼ c and 2 Tbsp)
¼ cup Sugar
½ teaspoon Paprika (optional)
Salt & Pepper (to taste)

Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!

🔪 How To Make Milk Butter Boiled Corn on the Cob

Fill a large stockpot with your fresh shucked corn on the cob, then add water so that it just covers the ears of corn.
Add the heavy cream, milk, the first ¼ cup portion of butter, and sugar, then bring to a boil over medium-high heat.
Reduce heat to low and simmer for 8-10 minutes, or until corn is tender. *You can wait and gently place the ears of corn in the stockpot after the contents are boiling, but I prefer to throw everything in at once.
Remove cooked corn from the stockpot and liquid.
Serve with the remaining 2 tablespoons of melted butter that has been combined with paprika, if desired. Brush the melted butter and paprika onto the cooked corn on the cob with a basting brush.
Serve immediately, or cover loosely with aluminum foil until ready to serve. Enjoy!

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❓ Recipe FAQs

Why Would I Boil Corn in Milk?

Boiling your corn in milk brings out the sweetness of the corn that you are cooking, especially in sweet corn. This can also be enhanced even more when adding sugar to the water and milk liquid.

How Do I Know When My Corn Is Done?

Boiled corn is very hot, and when picked up with tongs it will dry out rapidly. The liquid should evaporate within only seconds from a nice, hot cooked piece of corn on the cob.

When cooked at a boil, the corn should be done in just 5 minutes. When brought to a boil and then simmered, the 8 - 10 minute mark is when your corn should be done. I always remove my corn from the heat at the eight-minute mark ( even if it takes me a minute or two to get it on to plates ).

Can I Leave Boiled Corn In Water (or milk and butter)?

Corn can be left in the water, or a combination of water and milk, for up to 10 minutes once done. Leaving your cooked corn in the pan for anything more than 10 minutes results in overcooked corn. After that, your corn will start to lose both flavor and the desired texture of plump corn kernels.

close up photo of halved sweet corn cobs shown in the water, milk, and butter mixture that they were boiled in on the stovetop

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