Boiled Corn on the Cob
Sweet summer corn deserves something special—
and this simple method brings out its absolute best.
Boiling corn in a mixture of milk, butter, and a touch of honey
makes it incredibly creamy, tender, and full of rich, natural flavor.
It’s the kind of side dish that makes people pause after the first bite,
then go back for seconds without hesitation.
Best part?
It comes together in minutes with just a few pantry staples.
This is how I’ll be making corn all summer long—
and I hope it becomes your go-to too.
For Boiled Corn on the Cob
- Corn on the Cob – You’ll need 6 ears, shucked and cleaned of any silk. Fresh summer corn is best for this recipe.
- Water – 6 cups of water help boil and steam the corn evenly.
- Milk – 2 cups of milk make the corn extra creamy and help enhance its natural sweetness.
- Salted Butter – 8 tablespoons (one stick) adds richness and buttery flavor that soaks into the kernels.
- Honey or Sugar – ¼ cup adds a subtle sweetness to balance the salt and butter. Either works—just use what you have.
- Kosher Salt – 2 tablespoons help season the corn while it cooks. The salt also enhances all the other flavors.
Boiled Corn on the Cob
Sweet, creamy, and full of summer flavor, this boiled corn on the cob is made extra delicious with butter, milk, honey (or sugar), and salt. Perfect for fresh corn straight from the farm!
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Servings: 6
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Ingredients:
- 6 ears of corn, shucked
- 6 cups water
- 2 cups milk
- 8 tablespoons (1 stick) salted butter
- 1/4 cup honey or sugar
- 2 tablespoons kosher salt
Instructions:
- Clean the corn: Remove any remaining silk strands from the corn and set aside.
- Boil the water: In a large stockpot, bring 6 cups of water to a boil over medium-high heat.
- Add ingredients: Reduce the heat to low and stir in the milk, butter, honey (or sugar), and salt. Stir until the butter melts and everything is well combined.
- Cook the corn: Carefully add the corn to the pot. Cover and simmer for 5–7 minutes, or until the corn is tender.
- Serve: Remove the corn with tongs and serve immediately while hot and buttery.
- To store leftovers, cut the corn off the cob using a sharp knife. Keep in an airtight container in the refrigerator for up to 3 days.
- For long-term storage, follow a freezing guide to freeze the corn either on or off the cob.
Nutrition
Calories: 159 | Carbohydrates: 29g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 2387mg | Potassium: 350mg | Fiber: 2g | Sugar: 18g | Vitamin A: 300 IU | Vitamin C: 6mg | Calcium: 101mg | Iron: 1mg
- Can I boil corn with the husks on?
Yes, you can boil corn with the husks on, but it’s more common to remove them before boiling. Boiling with the husks can impart a slightly different flavor and may require a longer cooking time. If you choose to boil with husks, ensure they are free from dirt and insects. - Should I add salt to the boiling water?
It’s generally advised not to add salt to the boiling water, as it can make the corn kernels tougher. Instead, add salt after cooking to enhance the flavor. - How can I tell when the corn is done boiling?
The corn is typically done when the kernels are tender and have a bright, rich color. This usually takes about 5–7 minutes of boiling. Overcooking can lead to mushy kernels, so it’s best to test for doneness by piercing a kernel with a fork. - Can I keep the boiled corn warm if I’m not serving it immediately?
Yes, after boiling, you can keep the corn warm by leaving it in the hot water with the heat turned off for up to 10 minutes. For longer periods, consider transferring the corn to a warm oven or wrapping it in aluminum foil to maintain its temperature without overcooking. - Is it better to place corn in boiling water or start with cold water?
It’s recommended to add corn to already boiling water. Bringing water to a boil first ensures even cooking and helps preserve the corn’s texture and flavor. Adding corn to cold water and then boiling can lead to uneven cooking.
