How to Cook Corn on the Cob with Just 2 Simple Ingredients: The Secret to the Sweetest, Most Flavorful Summer Corn

This Milk-and-Butter Boiled Corn on the Cob is a simple way to make sweet summer corn even more flavorful. Instead of boiling corn in plain water, the ears are cooked in a mixture of water, milk, and butter, creating tender, juicy kernels with a rich taste. The method requires very little preparation and produces delicious results with minimal effort, making it perfect for cookouts, family dinners, or summer gatherings.

Ingredients

• 4 to 6 Fresh ears of corn, husks and silk removed
• 1 cup Whole milk (or 2% milk)
• 3 to 4 tablespoons Unsalted butter
• Enough Water to cover
• Optional, to taste Salt, sugar, or fresh herbs

Instructions

1. Remove the husks and silk from the ears of corn. Rinse the corn under cool running water to remove any remaining silk or debris.
2. Fill a large pot with enough water to cover the corn completely. Place the pot over high heat and bring the water to a rolling boil.
3. Once the water is boiling, add the milk and butter. Stir gently until the butter melts, then allow the mixture to return to a gentle boil.
4. Carefully place the corn into the pot using tongs. Arrange the ears as needed so they are fully submerged in the liquid.
5. Boil the corn uncovered for 7 to 8 minutes.

Notes

Avoid overcooking the corn. Cooking it longer than 8 minutes can result in tougher kernels and a less desirable texture.