Milk boiled corn on the cob is sweet and tender simmered in milk and butter is the perfect side dish for those summer cookouts and barbecues. Fresh corn screams summer in just one bite.
Corn cobs in a pot with milk, butter and water.
Corn on the cob is a loved by all-summer side dish, goes perfectly with my Grilled Teriyaki Steak, Sweet, Spicy Grilled Chicken Thighs, or my Pepper Jack Chicken Burger Jalapeño. Boiling in milk and butter takes a corn cob recipe to a whole new level and no need to add additional butter to it at the end.
WHY THIS RECIPE WORKS
Boiling fresh summer corn in milk and butter bath gives it a sweet flavor and adding sugar enhances that natural sweetness even more. You get sweet corn infused with a rich and creamy butter flavor that everybody will love and it will be your new favorite way. Or you could try my Grilled corn on the cob or even my quick and easy Microwave Corn (No Shucking).
Boiled Corn on the Cob – Milk boiled corn! Truly THE ONLY way to cook corn on the cob (in an epic butter bath of course)! So buttery so sweet!
- 3 cloves garlic, halved
- Kosher salt and freshly ground black pepper, to taste
- 2 cups whole milk
- 1/2 cup unsalted butter, cubed
- 1/4 cup brown sugar
- 6 ears corn, husks removed and halved
- 3 tablespoons chopped fresh chives
Combine 4 cups water, garlic, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper in a large stockpot or Dutch oven over medium heat.
Bring to a boil; reduce heat and simmer for 10 minutes.
Stir in milk, butter and brown sugar. Bring to a boil;
working carefully, add corn, reduce heat and simmer until just tender, about 10 minutes. Serve immediately, garnished with chives, if desired.