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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.
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 corn cob in tons of butter and then salted it so much it had flavors reminiscent of the sea. Biting into my fresh 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 before peak season and not really knowing where in the world it came from but it’s definitely not the local sweet corn I know and love from the farmers markets. 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 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 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. It’s goes with anything, even your favorite Roast Turkey recipe.
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 6 cups of 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.
- 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.
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.
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.
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.
How to Store Corn on the Cob
Wrap your corn on the cob in a resealable plastic bag pressing out as much air as you can before sealing or transfer to an airtight container and store in the refrigerator to lock in moisture. You want to avoid the corn 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.
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!
How to Boil 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.
Why do you require us to sign up to receive more ads in order to print your recipes. Everyone has enough of the ads not to sign up for more. I really wanted your recipe for beef stock and smothered chicken, but I will not sign up for more ADS>
You’re not signing up for more ads. You can just log in, as you have done before, and print the free recipe. It’s an option for you to save the recipe. Once you enter your email, you just log in when you visit. It’s not giving you more ads, it’s giving you the FREE recipe card which the ads pay for.
Corn on the cob takes only one minute in a rolling boil.
Ok, Peter
Your recipes are outstanding!!
Thank you so much!
Did you turn back up the heat after you poured in milk, sugar, etc?
I do not turn the heat back up, you can still keep the heat the same.
Tried this with our 4th of July dinner—it was a hit with everyone! Quick and easy and delicious.
I’m so happy you liked it! It’s one of our favorites.
I will always make corn on the cob this way!
I’m so glad you liked it! One of my favorites.
I want to make this for a big party. Can I leave the corn in the pot of hot butter water for linger than 7 minutes? Perhaps 30-60 minutes as long as it’s not boiling?
Yes, I have even moved it to a slow cooker on the warm setting with some of the butter water. It works well!
This is sooooo good! My corn didn’t cook with the lid on so
Had to boil it a bit (the problem was my stovetop no doubt). But the combination of ingredients made it so sweet and soft. Great recipe! Won’t cook it any other way now.
I’m so happy you enjoyed it!