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!
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!!
- 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!*
- 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!
🌽 More Corn Recipes
- Southern Fried Corn
- Mexican Street Corn (Elotes)
- Mexican Corn Fritters
- Corn Fries
- Jiffy Corn Casserole
- Mexican Cornbread Casserole
- Jiffy Jalapeno Cornbread
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.
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 ).
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.
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📖 Recipe Card
Milk Butter Boiled Corn on the Cob
- In a large stock pot, fill with enough water to just cover the ears of corn. Add the heavy cream, milk, ¼ cup portion of the 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. *The corn be added once a boil has been reached, if desired. Be careful of splattering water if choosing this method!
- (Optional) Melt the remaining two tablespoons of butter and combine with the paprika. Set aside to brush onto the cooked corn on the cob when serving.
- Remove from the stock pot and liquid. (Optional) Brush the melted butter and paprika onto the cooked corn on the cob with a basting brush.
- Serve immediately, or cover with aluminum foil until ready to serve.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!