Butter Boiled Corn on the Cob

Corn on the cob, but make it easier! This method infuses so much flavor into the corn without much more effort. All you have to do is add milk, butter, and seasoning to your pot, and let it do its thing!

Contents

Ingredient Notes Yellow, White, and Sweet Corn Choosing the Perfect Cob Storage & Reheating

Make it a meal with our Crockpot Ribs and Easy Stovetop Mac and Cheese.

Why My Recipe

Boiling in a butter and milk mixture infuses the corn with flavor, without any additional effort.
No more rolling your corn in butter and figuring out how to add salt and pepper.
My secret: I add a little garlic to the pot for even more flavor.

An overhead image of Butter Boiled Corn on the Cob.

Sometimes corn on the cob just hits the spot. Corn on the cob is an easy and delicious side that my kids are always happy to eat. In fact, they actually request it. Trust me on this one! Adding milk and butter to the pot makes all the difference, and you don’t even have to season it after cooking.

Ingredient Notes

Ingredients for Butter Boiled Corn on the Cob.

Corn on the Cob: Use yellow or sweet corn. Look for ears with bright green husks and plump kernels to ensure optimal flavor and juiciness.
Salted Butter: Used to flavor the milk and water mixture used to boil the corn. If you only have unsalted on hand, just add about a pinch more of salt.
Milk: You can use whole milk or 2%. You’ll want the fat for extra creaminess and flavor.
Salt and Pepper: Used to season the milk and water mixture; adjust to personal preference.

Yellow, White, and Sweet Corn

There are three common types of corn on the cob that you’ll find sold for eating, all of them delicious. They can all be used in this recipe, so take your pick!

Yellow Corn has that bright yellow kernel that’s the iconic caricature of corn on the cob. It is slightly sweet with a bit of a buttery flavor. It’s everyone’s go-to for all-purpose use, including grilling.

White Corn has pale kernels that are smaller than those of yellow corn. They are sweeter than yellow corn, but the tradeoff is the buttery flavor. These kernels are also a little more delicate in their texture.

Sweet Corn refers to corn with an extra high sugar content. The fun part is that there are both yellow andwWhite corn varieties that can be considered sweet corn.

A hand holding Butter Boiled Corn on the Cob.

Choosing the Perfect Cob

Inspect the Husk: Look for a tight, green husk that fits snugly around the ear. Avoid any with rotting or dry spots. The silks poking out the top should be brown and still slightly sticky, not dry.

Check for Bugs: Ensure there are no holes in the husk, as these could indicate bugs have made their way in.

Peel Back the Husk: If the grocery store allows it (many do!), carefully peel back a small section of the husk to check the kernels. They should be plump and moist.

Avoid Dry or Shriveled Corn: Steer clear of ears that look dry or shriveled, as they won’t be as fresh or flavorful.