The Best Corn on the Cob

The Best Corn on the Cob recipe is here to save the day! My grandmother used to make it this way all the time. This method of cooking corn on the cob makes it extremely yellow and delicious! Cooking this only takes 5 to 7 minutes. Now, I know why my grandmother always made so much of it. It was truly that easy! The two “secret” ingredients for this corn on the cob are milk and butter. Let me show you how to make it!

The Best Corn on the Cob

4 from 7 votes
Recipe by Madison Course: SidesCuisine: SouthernDifficulty: Easy


Prep time


Cooking time




  • 4 4 sweet corn on the cob

  • 1 cup 1 whole milk

  • 2 tablespoons 2 unsalted butter

  • 1 teaspoon 1 salt


  • Bring a large pot of water to a boil. Add corn, milk, butter and salt.
  • Boil for 5-7 minutes, or until bright yellow.
  • Drain water. Serve and Enjoy! 

This recipe happily serves 4 people. Prep time is 2 minutes and cooking time is about 6 minutes. The ingredients that you will need for this recipe are 4 sweet corn on the cob, 1 cup of whole milk, 2 tablespoons of unsalted butter, and 1 teaspoon of salt. To get started on making this quick and easy corn on the cob, first, bring a large pot of water to a boil. Next, add the corn on the cob, milk, butter, and salt. You can use 1 teaspoon of salt, or you can salt the water to your liking. Boil the corn for about 5-7 minutes, or until they are bright yellow. Finally, drain the water. Serve it and Enjoy! 

Upon taking your first bite, you will notice the creamy taste due to the milk and butter. Feel free to shave the kernels off of the cob. I typically choose to keep mine on the cob. I love sinking my teeth into it and getting a big bite. If you choose to leave your corn on the cob, just be sure to let it cool down first. If not, you might risk burning yourself! That’s no fun, is it? Surely, you want to be able to still taste and enjoy this yummy food to the fullest. So, let it cool!

That’s all there is to explain about this corn on the cob recipe. It is an easy step-by-step process that does not require much time or attention. Corn on the cob makes for a delicious side to any meal. Hopefully, you enjoy this unique method of cooking it! Happy Cooking, folks! Oh, and Happy Chomping too, of course! 

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4 thoughts on “The Best Corn on the Cob”

  1. I use this recipe, except I boil the corn in a skillet using a minimum of water (it doesn’t have to cover corn). Gently boil the corn for about two minutes, cover and set aside while you prepare the rest of the meal. Within reason (5-20 mins) it doesn’t matter how long it “rests”, the corn will be perfect every time… tender, with a satisfying crunch when you bite into it, and sweet. If you want it served “hot”, just bring it to a boil again, but don’t cook it any longer. It never gets overcooked or soggy. I’ve been cooking it this way for many years and it’s never failed. (It’s so simple and foolproof you may doubt it could work, but It does… I promise!)

  2. Boiled corn? Far far from the best corn on the cob. Boiled corn can’t compete with grilled corn. Whoever wrote this little recipe has no idea what great corn tastes like.

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