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Milk Butter Boiled Corn on the Cob

Milk butter boiled corn on the cob simmers in a rich milk-and-butter bath until kernels are tender and deeply flavored. The creamy liquid coats each kernel for a naturally sweet, no-toppings-needed side dish.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Corn on the cob base boil
  • 6 ears Corn on the cob Husked.
  • 4 cup Water
  • 2 cup Whole milk
  • 8 tbsp Unsalted butter Cubed (1 stick), plus extra for serving.
  • 1 tbsp Granulated sugar
  • 1 tsp Salt
  • 0.25 Flaky salt For serving.

Equipment

  • 1 Dutch oven

Method
 

Make the milk-butter bath
  1. Combine water, whole milk, cubed unsalted butter, granulated sugar, and salt in a large Dutch oven, then bring to a gentle boil over medium-high heat while stirring until the butter melts.
  2. Add the corn ears and reduce heat to medium, keeping the liquid just hot enough that it does not boil vigorously (you should see gentle simmering rather than rolling bubbles).
Boil until tender
  1. Cover and cook for 20–25 minutes, stirring or turning the corn once near the halfway mark if needed so the kernels cook evenly, until tender and deeply flavored (visual cue: the kernels look plumper and the liquid looks creamy).
Serve
  1. Remove the corn with tongs and let excess milk-butter liquid drip off.
  2. Serve immediately with an extra pat of butter and flaky salt, so the coating looks glossy as it reaches the plate.

Notes

Pro tip: keep the heat at a gentle simmer once the corn goes in—if it’s boiling hard, the milk bath can separate or reduce too quickly. Refrigerate leftovers in an airtight container up to 3 days; rewarm gently on the stovetop with a splash of milk or water. Freezing isn’t recommended because corn can turn grainy after thawing. For a dairy-free swap, use unsweetened oat milk and a plant-butter substitute, though the texture will be slightly less creamy.