Milk-and-Butter Boiled Corn on the Cob
This Milk-and-Butter Boiled Corn on the Cob is a simple way to make sweet summer corn even more flavorful. Instead of boiling corn in plain water, the ears are cooked in a mixture of water, milk, and butter, creating tender, juicy kernels with a rich taste. The method requires very little preparation and produces delicious results with minimal effort, making it perfect for cookouts, family dinners, or summer gatherings.
How to Cook Corn on the Cob with Just 2 Simple Ingredients
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh ears of corn, husks and silk removed | 4 to 6 |
| Whole milk (or 2% milk) | 1 cup |
| Unsalted butter | 3 to 4 tablespoons |
| Water | Enough to cover |
| Salt, sugar, or fresh herbs | Optional, to taste |
Step-by-Step Directions
Step 1: Prepare the Corn
Remove the husks and silk from the ears of corn. Rinse the corn under cool running water to remove any remaining silk or debris.
Step 2: Bring the Water to a Boil
Fill a large pot with enough water to cover the corn completely. Place the pot over high heat and bring the water to a rolling boil.
