Butter Boiled Corn on the Cob Recipe
Introduction
Butter boiled corn on the cob is a simple, comforting summer favorite that elevates fresh corn with rich butter and creamy milk. This method keeps the corn tender, juicy, and infused with savory flavors—perfect for a quick side dish or picnic treat.
Ingredients
- 6 cups water
- 6 ears corn on the cob (husks and silk removed)
- 2 cups milk (whole or 2%)
- 1/2 cup salted butter
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons black pepper
Instructions
- Step 1: Bring 6 cups of water to a boil in a large 6-quart pot or a deep 4-quart skillet over high heat.
- Step 2: Remove the husks and silk from the corn ears, then cut each ear in half for easier handling and cooking.
- Step 3: Add 2 cups of milk, 1/2 cup of salted butter, 1 1/2 teaspoons salt, and 1 1/2 teaspoons black pepper to the boiling water. Let the butter melt completely and bring the mixture back to a gentle simmer.
- Step 4: Carefully place the corn halves into the pot. Reduce the heat to medium and simmer the corn for 7 to 10 minutes, or until tender when pierced with a fork.
- Step 5: Remove the corn from the liquid using tongs and serve immediately while hot and buttery.
Tips & Variations
- For extra flavor, add a few crushed garlic cloves or fresh herbs like thyme to the cooking liquid.
- Use heavy cream in place of milk for an even richer taste.
- Try sprinkling the cooked corn with smoked paprika or chili powder for a spicy twist.
Storage
Store any leftover butter boiled corn in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or steam just until warm to avoid drying out the corn.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen corn for this recipe?
Frozen corn on the cob can be boiled using this method, but reduce the cooking time as frozen corn cooks faster than fresh.
What if I don’t have salted butter?
You can use unsalted butter and then add a little extra salt to the boiling liquid or to taste after cooking.
PrintButter Boiled Corn on the Cob Recipe
This Butter Boiled Corn on the Cob recipe features tender, flavorful corn simmered in a rich mixture of water, milk, and butter, seasoned with salt and black pepper for a satisfying classic side dish perfect for any meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Liquid Base
- 6 cups water
- 2 cups milk (whole or 2%)
Main Ingredient
- 6 ears corn on the cob (husks and silk removed, cobs cut in half)
Seasonings and Butter
- 1/2 cup salted butter
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons black pepper
Instructions
- Boil the Water: Bring 6 cups of water to a boil in a 6-quart pot or a deep 4-quart skillet over high heat to prepare the cooking liquid.
- Prepare the Corn: Remove the husks and silk from 6 ears of corn, then cut each cob in half for easier cooking and serving.
- Create the Cooking Liquid: Add 2 cups milk, 1/2 cup salted butter, 1 1/2 teaspoons salt, and 1 1/2 teaspoons black pepper to the boiling water. Let the butter melt completely and wait until the mixture returns to a gentle simmer.
- Simmer the Corn: Place the prepared corn halves into the simmering liquid. Reduce heat to medium and cook for 7 to 10 minutes, until the corn is tender and infused with the buttery seasoning.
- Serve: Remove the cooked corn from the pot using tongs or a slotted spoon and serve hot for a delicious, buttery treat.
Notes
- Using whole or 2% milk adds creaminess; avoid skim milk as it may result in less flavor.
- Adjust salt and pepper to taste depending on dietary need.
- Simplify preparation by cutting the cobs in half to fit your pot or skillet.
- For extra flavor, you can brush the cooked corn with additional melted butter before serving.
- Ensure not to overcook the corn to maintain a crisp yet tender texture.
Keywords: butter boiled corn, corn on the cob recipe, buttery corn side dish, easy corn recipe, stovetop corn
