Boiled Corn on the Cob Recipe
This Boiled Corn on the Cob recipe is the ultimate summer indulgence,
combining the sweet, fresh taste of farm-grown corn with the creamy richness of butter,
milk, and a hint of sweetness.
It’s the kind of dish that makes your taste buds dance with joy—
simple, yet so full of flavor!
Perfect for any summer meal, this recipe is quick, easy, and absolutely irresistible.
Whether you’re cooking for a crowd or just a family dinner, this corn will steal the show.
For Boiled Corn on the Cob
- Corn on the Cob – Use 6 ears of fresh, shucked corn for the best taste and texture.
- Water – 6 cups of water are needed to boil the corn.
- Milk – 2 cups of milk will give the corn a creamy flavor.
- Salted Butter – 8 tbsp of butter adds richness and flavor to the corn.
- Honey or Sugar – 1/4 cup of honey or sugar for a touch of sweetness.
- Kosher Salt – 2 tbsp of kosher salt to enhance the overall flavor.
Boiled Corn on the Cob Recipe
Ingredients:
- 6 ears of 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:
- Remove any remaining silk from the corn on the cob and set aside.
- In a large stockpot, bring water to a boil over medium-high heat.
- Once boiling, reduce the heat to low and add the milk, butter, sugar (or honey), and salt. Stir until the butter melts and the sugar dissolves.
- Add the corn to the pot, cover, and cook for 5-7 minutes.
- Remove the corn from the pot and serve immediately.
- Leftover corn can be removed from the cob with a sharp knife and stored in an airtight container in the fridge for up to 3 days.
- You can freeze corn using this guide: How to Freeze Corn: Guide to Freezing Corn on the Cob or Off the Cob.
Â
Nutrition
Calories: 448 kcal | Carbohydrates: 52g | Protein: 11g | Fat: 34g | Saturated Fat: 12g
Cholesterol: 78mg | Sodium: 653mg | Potassium: 568mg | Fiber: 5g | Sugar: 8g
Vitamin A: 1384 IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 2mg
- Can I make this recipe in advance?
Yes! You can cook the corn and store it in the refrigerator for up to 3 days. Just reheat it in the microwave or on the stove when ready to serve. The corn might lose a little of its freshness, but it will still be tasty!
- Can I cook the corn without milk and butter?
Absolutely! If you prefer a lighter version, you can boil the corn in just water and skip the milk and butter. The corn will still be flavorful but won’t have the creamy, rich taste.
- Can I use frozen corn instead of fresh?
Yes, you can! Simply cook frozen corn in the same way, but you may need to adjust the boiling time by a minute or two, as frozen corn tends to take slightly longer to heat through.
- Can I add other flavors to the water while boiling?
Definitely! For extra flavor, you can add a garlic clove, a sprig of thyme, or a bit of lemon zest to the water while boiling the corn. It’s a great way to add some extra depth to the flavor!
- How do I know when the corn is done?
The corn is ready when it’s bright yellow and tender to the bite. Boil it for about 5-7 minutes, but if you prefer it more tender, you can cook it a little longer. The sweetness of the corn will shine through once it’s perfectly cooked.
