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Fresh summer corn, boiled in lightly sweet milk-and-butter water for 5–7 minutes until bright and tender-crisp. This corn on the cob recipe yields juicy, buttery kernels even before toppings, great for weeknights and cookouts.
Tried this with our 4th of July dinner, it was a hit with everyone! Quick and easy and delicious.
– WB
Why We Love It
Summer corn is one of those things I look forward to all year long. Like peaches, and fresh blueberries, and juicy Jersey tomatoes. You can only get fresh tasting, sweet corn for about two months of the year. It’s one of those bittersweet things about summer that makes you appreciate it that much more.
But even in the summer months, sometimes the corn is just not as perfect as it could be. So, I’ve taken a few steps to make my perfect sweet corn on the cob and the not so perfect corn on the cob taste absolutely amazing.
Boiling corn on the cob is always my favorite way to go but, much like pasta, adding flavor to your ear of corn happens during the cooking process. Whether you add sugar or salt or other seasonings to the water, it’s going to seep into each and every kernel. So, why not step up your corn on the cob game and add even more flavor to your pot. It’s goes with anything, even your favorite Roast Turkey recipe.
Why This Corn on the Cob Recipe Works
- Milk adds gentle sweetness and keeps kernels plump
- Butter infuses richness so the corn tastes buttery all the way through (not just on the surface).
- If your corn isn’t peak-sweet, a spoon of honey or sugar balances the flavor.
- Cook just until kernels are bright and tender-crisp, overcooking makes them tough.
Ingredient Ratios
Use this quick ratio to scale the pot for any crowd.
| Ears of Corn | Water | Milk | Butter | Kosher Salt | Honey/Sugar |
|---|---|---|---|---|---|
| 4 ears | 4 cups | 1⅓ cups | 5 Tbsp | 2 tsp | 1–2 Tbsp |
| 6 ears | 6 cups | 2 cups | 7–8 Tbsp | 1 Tbsp | 1½–3 Tbsp |
| 8 ears | 8 cups | 2⅔ cups | 10 Tbsp (½ cup + 2 Tbsp) | 1⅓ Tbsp | 2–4 Tbsp |
Salt note: If using salted butter, start with half the listed salt and adjust to taste.
How To Boil Corn on the Cob
This easy Corn on the Cob recipe is one of the best methods and not much more difficult than bringing a pot of water to a boil. If you ever wondered how to make fresh summer corn on the cob on the stove, this is it!
- Prep the corn. Remove the husks and the silk, the thin, silky strands that cling to the ears of corn.
- Fill a large pot with water and bring to a rolling boil over high heat.
- Stir in the milk, butter, honey and salt.
- Add the corn to the large pot of water and cover.
- Cook the corn for 5 minutes.
- Serve. Remove the corn from the pot and serve with your favorite toppings. We love it with just butter and salt.
For the full list of ingredients and instructions, see the recipe card below.
You can also cook corn on the cob in the Instant Pot like we did with our Instant Pot Corn on the Cob (Pressure Cooker Corn on the Cob or fire up the grill and learn How to Grill Corn on the Cob.
How Long to Boil Corn on the Cob
Cooking corn on the cob doesn’t take that long at all. Just 5-7 minutes in a pot of boiling water will yield sweet, tender, juicy kernels that are perfect for eating right off the cob.
If the corn is done before the rest of my dinner, I just turn off the stovetop and leave the corn in the pot until I’m ready to serve it.
Kellie’s tips for buying corn on the cob
When it comes to corn, fresh is best so buying local is key in finding the best tasting corn on the cob. And once it’s picked it deteriorates quickly so you’ll want to enjoy your corn soon after you purchase it.
When buying corn on the cob, look for a tight, outer green husk that’s not dried out and plenty of corn silk that’s not black or slimy. Pull back a small portion of the husk to expose the kernels and make sure they’re plump and firm, not shriveled and dry. Don’t peel back all of the husk because once you do, the corn will start to dry out.
If your corn on the cob has any tiny holes, do not buy it because that’s an indication of a worm infestation. Not good eats.
Store and Reheat
Refrigerator: Leftover corn on the cob can be stored up to 3 days in the fridge. Wrap whole ears tightly or cut kernels off the cob and store in an airtight container.
Reheat – Microwave: Wrap ear in a damp paper towel, heat 60-90 seconds; rest 1 minute.
Reheat – Stovetop: Simmer ears in plain water 1-2 minutes (don’t boil hard).
Reheat – Steam: Steam 3-4 minutes until hot.
Freeze: Cut kernels off the cob; spread on a tray to freeze, then bag. Check out my guide on How to freeze Corn on the Cob.
Corn on the Cob Topping Ideas
Choose a finish (2 Tbsp per ear):
- Cajun Honey Butter
Butter + Cajun seasoning + honey + squeeze of lemon. - Garlic Butter
Melted butter + minced garlic + parsley + pinch of salt. - Chili-Lime & Cotija
Butter + lime zest/juice + chili powder + cotija + cilantro. - Basil-Parmesan
Butter + finely grated Parm + chopped basil + black pepper.
How to Eat Corn on the Cob
There are so many ways to enjoy corn on the cob, aside from the aforementioned butter and salt I love so much. You can slather with your favorite compound butter or try one of our other great options for toppings.
- Make a spicy Corn on the Cob seasoning with a bit of cayenne pepper, chili powder salt, sugar, squeeze of lime juice and cumin. Don’t forget the cotija cheese.
- Brush with our favorite Easy Garlic Butter Sauce
- Try this Basil Parmesan Corn on the Cob….it’s amazing.
- Make THIS Mexican Street Corn Salad
- Sprinkle extra corn on this easy Grilled Pizza with Bacon
- Stir into this Cheesy Jalapeno Corn Casserole.
- Try this Lobster Corn Chowder...it’s insanely DELISH
- Summer Corn Succotash
Looking for more summer recipe inspiration? Follow us over on Instagram!
Boiled Corn on the Cob Recipe
Equipment
- 1 stockpot
Ingredients
- 6 ears corn on the cob, shucked
- 6 cups water
- 2 cups milk
- 8 tbsp salted butter
- 1/4 cup honey or sugar
- 2 tbsp kosher salt
Instructions
- Clean the corn on the cob of any remaining silk and set aside.
- Bring the pot of water to a boil over medium high heat.
- Turn the heat to low and stir in the milk, butter, sugar and salt. Cook until the butter has melted and the sugar has dissolved.
- Add the corn to the pot and cover.
- Cook the corn for 5-7 minutes.
- Remove the corn from the pot and serve immediately.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
5–7 minutes for tender-crisp kernels. Start checking at 5 minutes, kernels should be bright yellow and pop with milky juice when pressed.
Optional. Use 1-2 Tbsp per 4 ears if the corn isn’t peak-sweet. Skip it when corn is super fresh.
Turn off the heat and leave ears in the hot water for up to 10-15 minutes. The temp stays serving-hot while the cooking stops.
Yes. Add frozen ears to gently simmering milk-and-butter water and cook 7-9 minutes, checking doneness as usual.
This recipe was a hit, for the second time with my family! Thank you for posting! Delicious.
You’re welcome! Thank you for your comment!
Tried this at home first before fixing for a church function and it was very good. Just cooked mine a few minutes longer than the recipe said but other than that, followed recipe. Will be fixing for church function for sure!! Thank you for the recipe!
Thank you! I’m happy you liked it and will be making again to share with others, I really appreciate your comment.
Looks and sounds great! I do microwave method, soak corn in husk in water for a few min and wet 2 sheets paper towel and squeeze out, put corn in microwave and cover with wet paper towels, 9 min on high for 3 ears! Comes out perfect when husks come off silk free.