Milk and Butter Corn on the Cob is an easy summer side dish made by simmering fresh sweet corn ears in water, milk and butter. Because the ears cook in about 8 minutes and need no buttering afterward, this quick recipe suits backyard barbecues, potlucks, picnics or a weeknight dinner.
Dropping the heat to a simmer after the corn goes in is what decides the texture, since hard boiling toughens kernels. A gentle simmer also keeps the milk from scorching on the bottom of the pot, so the liquid stays sweet.
The milk and butter bath seasons the kernels as they cook, which means nobody has to roll an ear in butter afterward. Salted butter carries enough seasoning on its own, so a grind of pepper is often all the corn needs.
Milk and Butter Corn on the Cob
Course: Side DishCuisine: AmericanDifficulty: Easy6
servings5
minutes8
minutes110
kcalA large pot of water comes to a boil before a cup of milk and a stick of butter go in. Shucked ears simmer in that liquid for six to eight minutes, then come out ready to eat with pepper.
Ingredients
6 to 8 ears of corn, husks and silks removed, cut in half if desired
1 cup milk
1 stick butter
Directions
- Heat the water:Fill a large pot about halfway with water and bring it to a boil.
- Add milk and butter:Stir in the milk and the stick of butter, then add the corn and reduce the heat.
- Simmer:Let the corn simmer for 6 to 8 minutes.
- Serve: Lift the ears out of the cooking liquid and serve right away.
FAQs
What can you do with the leftover milk and butter liquid?
Strain it and use it as the liquid for cornbread, grits, polenta or mashed potatoes, since it carries real corn flavor. It also makes a solid base for corn chowder or potato soup, so freeze what you cannot use right away. Never pour it down the drain warm, because the butter solidifies in the pipes as it cools.
Why does cooking corn in milk make a difference?
Milk sugars and fat coat each kernel as it heats, which reads as sweeter than corn cooked in plain water. The fat also slows how fast water moves out of the kernels, so they stay plump rather than shriveling. Whole milk works better than skim here, since the effect depends almost entirely on the fat content.
Should you salt the cooking water?
Leave the salt out of the pot, because salted water firms the kernel skins and makes them chewy. The stick of salted butter already seasons the liquid, so the corn picks up plenty as it simmers. Season at the table instead, which lets everyone decide how much salt their own ear actually needs.
Can you overcook corn on the cob?
Corn goes from tender to tough quickly, and anything past ten minutes starts turning the kernels starchy and pasty. Fresh summer corn is sweet enough to eat raw, so six minutes is really just heating it through. Test one ear by pressing a kernel with your thumbnail, since ripe corn should release milky juice easily.
Can you hold the corn warm in the liquid for a crowd?
Turn the heat off completely and leave the ears in the pot, where they hold well for about thirty minutes. Keeping the burner on low will keep cooking them, so the kernels toughen while everyone waits to eat. For a longer wait, move the drained ears to a slow cooker set on warm with a splash of the liquid
