If you’re looking for the BEST way to cook corn on the cob….look no further. Buttery, sweet, perfect corn on the cob boiled in a mixture of butter, cream, salt and sugar. The only way we make our corn forever.

Overhead shot of corn on the cob in a pot of buttery milk.

How To Cook Corn on The Cob

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 and perfect 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.

Sweet corn on the cob just drums up so many summer memories where I doused the whole cob in tons of butter and then salted it so much it had flavors reminiscent of the sea. Biting into my corn on the cob with melted butter running down my arms dripping off my elbows and not even caring about the mess I was creating on my shorts. It’s one of the best things about summer and one you know will absolutely happen multiple times during the season.

But even in the summer months, sometimes the corn is just not as perfect as it could be.  Or sometimes I jump the gun and buy it way too early….and not really knowing where in the world it came from but it’s definitely not the local sweet corn I know and love. So, I’ve taken a few steps to make my perfect corn on the cob and the not so perfect corn on the cob taste absolutely amazing.

Boiling corn on the cob is always the way to go but, much like pasta, adding flavor to your corn happens during the cooking process. Whether you add sugar or salt or whatever 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.

Overhead shot of corn on the cob with butter, honey, salt and milk.

How To Boil Corn on the Cob

This easy Corn on the Cob recipe is so simple to make and not much more difficult than bringing a pot of water to a boil. If you ever wondered how to make corn on the cob on the store, this is it!

Here’s how to do it:

  1. Fill a large pot with 6 cups of water and bring to a boil
  2. Stir in the milk, butter, honey and salt.
  3. Add the corn to the pot and cover.
  4. Cook the corn for 5 minutes.
  5. Remove the corn from the pot and serve.

Overhead shot of corn on the cob in a stainless steel pot.

How easy is that? And so, sooooo insanely flavorful you won’t even need more salt or butter. But, I’m just being honest here, I still put more salt and butter on my corn because I’m crazy like that. But seriously, this is the best way to cook corn on the cob.

Alternatively, you can also cook corn on the cob in the Instant Pot like I did here!  It’s so easy but definitely better for smaller batches of corn on the cob since the Instant Pot is a little limiting in capacity. 

How Long to Boil Corn on the Cob

Corn on the cob doesn’t take that long to cook 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.

Corn on the cob on a white platter.

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.

Overhead shot of corn on the cob in the husks.

How to Store It

Wrap your corn on the cob in a plastic bag and store in the refrigerator to lock in moisture. You want to avoid the kernels from drying out because then the corn will taste starchy and bland.

Be sure to enjoy your corn on the cob within 48 hours of purchasing it.

Corn on the cob in a stainless steel pot.

How to Eat It

There are so many ways to enjoy corn on the cob, aside from the aforementioned butter and salt I love so much.

Super easy crowd pleaser, Basil Parmesan Grilled Corn on the Cob is the perfect summer side dish! | TheSuburbanSoapbox.com

 

Looking for more summer recipe inspiration? Follow us over on Instagram!

Corn on the cob on a white platter.

Get the Recipe: The Best Way to Cook Corn on the Cob

Yield: 6
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Sweet, creamy corn on the cob boiled with water, butter, cream, sugar and salt. So dreamy and addicting!
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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.

Notes

Leftover corn can be removed from the cob and stored in the refrigerator in an airtight container for up to 3 days. 
Calories: 159kcal, Carbohydrates: 29g, Protein: 6g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 8mg, Sodium: 2387mg, Potassium: 350mg, Fiber: 2g, Sugar: 18g, Vitamin A: 300IU, Vitamin C: 6mg, Calcium: 101mg, Iron: 1mg
Author: Kellie
Course: Side Dish, vegetable
Cuisine: American