Have you ever boiled corn on the cob with milk? If not, you’re in for a sweet treat. The end result is rich, fresh corn that’s bursting with flavor. Plus it takes less than 10 minutes to cook!
Growing up in the South, eating corn on the cob was a weekly staple from early June through late August. Whether it was served alongside dinner or used in an appetizer, sweet corn was always the star of the meal.
I remember my mom teaching my sister and me how to pick corn at the grocery store or farmers market at a young age. Firm, plump cobs with tightly wrapped bright green husks that are slightly damp are the freshest. I know grilling corn is popular at barbecues and cooking corn in the air fryer is a quick alternative, but there’s an even better method: cooking corn on the cob with milk.
Why People Boil Corn in Milk
Boiling corn on the cob brings out its natural sweetness. But if you want an even juicier and sweeter crisp-tender bite, swap out some of the water for milk. The milk enhances the flavor and texture. It also infuses the corn on the cob with milk and butter, resulting in salty, buttery kernels.
How to Boil Corn on the Cob with Milk
Ingredients
- Water (enough to cover the corn)
- 1 cup milk
- 1/4 cup butter (a half stick)
- 6 ears of corn, husks and silks removed
Directions
Step 1: Bring water to a boil
Fill a large stockpot about halfway with water. Bring it to a boil, then add the milk and butter.
Editor’s Tip: To make this dairy-free, use a non-dairy milk alternative (like soy milk) and plant-based butter.
Step 2: Cook the corn
Reduce the heat to a low simmer and add the corn. Cook the corn for 5-8 minutes, or until tender.
In-season corn is typically pretty sweet, but if it’s lacking flavor, add about a tablespoon of sugar.
Step 3: Enjoy fresh corn on the cob
Once cooked, remove corn using tongs and serve immediately. The corn will be melt-in-your-mouth creamy with just the right amount of crunch.
Serve corn on the cob as is or slathered in butter! I personally like to cut corn off the cob so it’s easier to eat. You can also use the kernels in these fresh corn recipes.
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The post This Is Why Southerners Cook Corn on the Cob with Milk and Butter appeared first on Taste of Home.
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