Why You’ll Love This Recipe
This method of boiling corn in milk creates a luscious, creamy texture and a naturally sweet flavor. The addition of butter, garlic, and brown sugar turns an ordinary ear of corn into a savory-sweet treat that everyone will enjoy. It’s easy to make and a perfect side dish to pair with almost anything, from grilled meats to barbecued ribs.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 3 cloves garlic, halved
- Kosher salt and freshly ground black pepper, to taste
- 2 cups whole milk
- ½ cup unsalted butter, cubed
- ¼ cup brown sugar
- 6 ears of corn, husks removed and halved
- 3 tablespoons chopped fresh chives (optional, for garnish)
Directions
- Make the Broth: In a large stockpot or Dutch oven, combine 4 cups of water, garlic, 1 1/2 teaspoons of salt, and 1 1/2 teaspoons of pepper. Bring to a boil over medium heat, then reduce the heat and simmer for about 10 minutes to infuse the flavors.
- Add Milk and Butter: Stir in the milk, cubed butter, and brown sugar. Bring the mixture to a boil again.
- Cook the Corn: Carefully add the corn to the pot. Reduce the heat to simmer and cook for about 10 minutes, or until the corn is just tender.
- Serve: Remove the corn from the pot and place on a serving dish. Garnish with chopped fresh chives if desired, and serve immediately.
Servings and Timing
- Servings: 6 servings
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Spicy Kick: Add a pinch of cayenne pepper or chili powder to the milk bath for a subtle heat.
- Herb Infusion: Add fresh herbs like thyme or rosemary to the water for a fragrant twist.
- Cheese: After serving, sprinkle the corn with grated Parmesan or cotija cheese for an extra layer of flavor.
Storage/Reheating
- Storage: Leftover corn can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat the corn by microwaving it for 1–2 minutes or by placing it in a hot water bath for a few minutes to bring back its warmth and moisture.
FAQs
Can I use frozen corn for this recipe?
While fresh corn is best, you can use frozen corn on the cob. Just be sure to adjust the cooking time based on the size and whether it’s fully thawed.
Can I skip the brown sugar?
Yes, the brown sugar adds a subtle sweetness, but you can leave it out for a more savory version of the dish.
How do I know when the corn is done?
The corn should be tender but still crisp. You can check by piercing a kernel with a fork or knife—if it’s easy to pierce, it’s done.
Can I make this in advance?
It’s best to serve corn on the cob fresh, but you can cook the corn and store it in the broth. Reheat before serving to maintain the flavor.
Can I make this recipe without milk?
If you prefer, you can replace the milk with vegetable or chicken broth for a dairy-free option, although the flavor will be different.
Conclusion
Boiled Corn on the Cob made in a milk and butter bath is a simple yet extraordinary way to cook corn. The milk adds a creamy texture, while the butter and brown sugar bring out the corn’s natural sweetness. This easy, flavorful side dish is perfect for any summer meal or family gathering.
Boiled Corn on the Cob
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Description
Boiled Corn on the Cob in a milk and butter bath is a deliciously sweet and savory side dish, with garlic, brown sugar, and butter elevating the flavor. This easy recipe delivers tender, flavorful corn that’s perfect for summer meals and family gatherings.
Ingredients
- 3 cloves garlic, halved
- Kosher salt and freshly ground black pepper, to taste
- 2 cups whole milk
- ½ cup unsalted butter, cubed
- ¼ cup brown sugar
- 6 ears of corn, husks removed and halved
- 3 tablespoons chopped fresh chives (optional, for garnish)
Instructions
- In a large stockpot, combine 4 cups of water, garlic, 1 1/2 teaspoons salt, and 1 1/2 teaspoons pepper. Bring to a boil over medium heat, then reduce the heat and simmer for 10 minutes.
- Stir in the milk, cubed butter, and brown sugar, and bring the mixture to a boil again.
- Add the corn to the pot, reduce the heat, and simmer for 10 minutes, or until the corn is tender.
- Remove the corn from the pot and place on a serving dish. Garnish with fresh chives, if desired, and serve immediately.
Notes
- For a spicy kick, add cayenne pepper or chili powder to the milk bath.
- Infuse the water with herbs like thyme or rosemary for extra fragrance.
- Top the corn with Parmesan or cotija cheese for a cheesy version.
Nutrition
- Serving Size: 1 ear of corn
- Calories: 210
- Sugar: 7g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
