The Best Way to Cook Corn on the Cob - Big Bear's Wife (2024)

Making Milk Butter Corn on the Cob by boiling corn on the cob in a mix of milk and butter makes some of the most delicious corn on the cob. Boiling corn on the cob in Milk and Butter is the best way to cook corn on the cob!

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So what is The Best Way to Cook Corn on the Cob?

We’ve been cooking corn on the cob in boiling water for as long as I can remember. Over the past few years we’ve moved on to grilling corn on the cob plus we discovered that you can microwave corn on the cob in about 4 minutes. Also Air Frying corn on the cob has become pretty popular around here.

Although I love all of those corn on the cob cooking methods, we’ve really fallen in love with this milk and butter corn on the cob. So for right now, this is indeed the best way to cook corn on the cob for us.

It’s the milk and butter boiling method and it’s phenomenal. I’ve heard about boiling corn in milk and butter for years but I never got around to trying it until this year. I’m so glad that I did because it’s so good. Last time we made it, our entire family plus my best friend and her family all stood in the kitchen and just ate ears of corn on the cob for lunch. It was that dang good.

When I make this boiled milk and butter corn on the cob, I do add a little but of garlic and herb seasoning because I think it adds some great flavor but you don’t have to add that if you don’t think you’ll like it.

What you’ll need to make the best corn on the cob: (amounts in recipe below)

• Butter ( I use unsalted)
• Corn on the Cob
• Milk ( I use whole mill)
• Garb & Herb Seasoning
• Water
• Extra salt and pepper for afterwards (optional)

How to prep corn on the cob for boiling:

First, remove the husk from the corn on the cob. Then pull off all of the silk. I normally try to grab all of the silk at once and pull it off but sometimes there are some stranglers left behind that need a little help.

Leave the corn on the cob full length or break them in half for smaller ears.

I normally break mine in half when I’m boiling them. – It is just my personal preference.

After 20 minutes, check one and see if it’s tender and to your liking. If not, let it cook for 5 more minute and repeat the test.

I like to use a fork to test the kernels because I love soft, tender kernels. If you like for your corn on the cob to be a bit more crisp, you may not need to cook it as long.

When the corn is done to you liking, remove it from the boiling milk butter mixture and place it into a bowl or onto a serving plate.

Sprinkle with salt or let guest add their own salt and pepper.

My best friend likes her corn on the cob with way more salt that I do, so I tender to let my guest add their own salt and pepper.

I’m so glad you asked! Last time I made this corn on the cob, I used the left over milk and butter mixture to make pasta! After removing the corn, I tossed in about 2 cups of elbow pasta and let it cook until all of the milk and butter had been absorbed. It gave us a super creamy and tasty pasta dish.

You could also use it as a base for a corn soup or chicken noodle soup. It would be great for cooking rice or quinoa.

Recipes to serve with this Milk Butter Boiled Corn on the Cob:

• Easy Mediterranean Seasoned Parchment Paper Salmon.
• Muffin Tin Mushroom Meatloaf
• Slow Cooker BBQ Pork Chops

Best Way to Cook Corn on the Cob

The Best Way to Cook Corn on the Cob

Yield: 12 corn on the cob (or 24 mini corn on the cob)

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Making Milk Butter Corn on the Cob by boiling corn on the cob in a mix of milk and butter makes some of the most delicious corn on the cob. Boiling corn on the cob in Milk and Butter is the best way to cook corn on the cob!

Ingredients

• Water
• 1 stick unsalted butter
• 12 ears of corn
• 1 cup whole milk
• 2 tablespoons Garb & Herb Seasoning
• Extra salt and pepper for afterwards (optional)

Instructions

1. Remove the husk from the corn on the cob. Pull off all of the silk.
2. Leave the corn on the cob full length or break them in half for smaller ears.
3. Fill a large stockpot about half way with water. Add in 1 cup of milk and 1 stick of butter.
4. Then sprinkle in about 1 or 2 tablespoons of your favorite garlic and herb seasoning.
5. Heat over medium to high heat and as soon as it starts to boil, add in the corn. Bring the heat down to about a medium and boil for about 20 minutes.
6. After 20 minutes, check one and see if it’s tender and to your liking. If not, let it cook for 5 more minute and repeat the test.
7. I like to use a fork to test the kernels because I love soft, tender kernels. If you like for your corn on the cob to be a bit more crisp, you may not need to cook it as long.
8. When the corn is done to your liking, remove it from the boiling milk butter mixture and place it into a bowl or onto a serving plate.
9. Sprinkle with salt or let guest add their own salt and pepper.

Notes

• I use whole milk when I make this.- If you need to use another milk, almond milk will work too.
• Cook corn for about 20 minutes. After 20 minutes, check one and see if it’s tender and to your liking. If not, let it cook for 5 more minute and repeat the test. I like to use a fork to test the kernels because I love soft, tender kernels. If you like for your corn on the cob to be a bit more crisp, you may not need to cook it as long.

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