This easy butter Boiled Corn on the Cob recipe is an easy way to infuse corn with flavor while keeping it juicy and tender. If you love fresh and sweet summer corn, this is truly the best way to prepare and serve it.

Fresh ears of corn gently simmer in a milk and butter bath infused with garlic and fresh herbs giving you the best corn on the cob you’ve ever had! Don’t skip the fresh herbs and parmesan for an extra cheesy and flavorful ear of corn.

Butter Boiled Corn on the Cob

If you love fresh summer corn as much as I do, this recipe is a must make! I’ve always hated overcooked and dry corn, but butter boiled corn on the cob is the best way to make corn.

This is another side dish as part of my Summer Sides Series and it’s perfect for all your backyard BBQs and cookouts.

Fresh ears of summer corn are gently simmered in a milk and butter bath flavored with garlic and thyme. The end result is super flavorful corn that’s tender and juicy. You’ll never need another corn on the cob recipe!

Check out all my other easy summer side dish recipes for more cookout inspiration!

How to Make Butter Boiled Corn on the Cob

Butter boiled corn on the cob truly is so easy to make! All you need is about a 4 qt dutch oven or pot to simmer the corn in and in 15 minutes, you’ll have fresh and cheesy corn on the table.

Tools Needed

• 4 qt Dutch Oven
• Sharp Knife
• Cutting Board
• Microplane Grater

Ingredients and Substitutions

• Corn. You can use white or yellow corn as long as it’s fresh and the kernels are shiny and firm.
• Milk. I recommend whole milk here for the fat and flavor, but you could use a lower fat milk if necessary.
• Butter. salted or unsalted works!
• Garlic. I like using a whole head of garlic, but you could use individual cloves and just smash them so they flavor the simmering liquid.
• Thyme. I love the flavor that thyme gives the corn, but you could swap in different herbs like sage or rosemary.
• Parmesan cheese. Freshly grated parmesan cheese over the corn while it’s warm out of the butter bath.
• Fresh herbs. Top the boiled corn on the cob with fresh chopped herbs like parsley, chives, or basil for flavor.

The Process

1. Shuck and clean the corn. Remove the husk and any silky threads from the corn and rinse them well. Slice each ear of corn in half.
2. Make the butter bath. Add the water, garlic, butter, thyme, salt, and sugar to a 4 quart pot or dutch oven and bring to a simmer. Simmer for 5 minutes. Add the milk, stir well, and add the corn. Bring to a gentle simmer and cook the corn for 10 minutes, turning every few minutes to keep the corn submerged.
3. Finish the corn. Remove the corn from the bath and transfer to a serving plate. Spread the boiled corn on the cob with softened butter and sprinkle with freshly grated parmesan cheese, chopped fresh herbs, salt, and pepper. Serve warm.

Recipe Tips & Tricks

1. Always use the freshest corn: You want the corn husk to be bright green, wrapped tightly against the corn and slightly damp. Don’t choose any husks that are starting to yellow or feel dry. 
2. Don’t skip the milk: The milk adds flavor and texture to the corn that totally makes the difference. Also, opt for whole milk for best results.
3. Don’t boil the liquid too hard: If you boil milk, it breaks and curdles. You don’t want the mixture to be at a rolling boil, more at a very slow and gentle simmer.
4. Don’t overcook the corn: I find the optimal cooking time is about 10 minutes at a very slow simmer. If you cook the corn too long, the kernels become mushy.
5. Don’t skip the fresh herbs and parm: Sprinkle the still-warm boiled corn on the cob with freshly grated parmesan and chopped fresh herbs like parsley, basil, and chives for extra flavor.

Storage Instructions

If you’ve got some extra ears of boiled corn on the cob leftover, store ’em! Let the corn cool to room temperature and then store them in an airtight container for up to 5 days.

To reheat corn on the cob: Preheat an oven to 375 F. Spread a little softened butter on the ears of corn, then wrap each ear of corn tightly with foil. Place the foil-wrapped corn on a baking sheet and into the oven for 5-7 minutes, until the corn is heated through.

What to Serve with Butter Boiled Corn on the Cob

I love having corn around for adding to salads, soups, and burrito bowls, but serving it alongside grilling fare is perfect for summer. Here are some of my favorite recipes to serve with butter boiled corn on the cob:

• Steakhouse Burgers
• Grilled Tri-Tip
• Beer Can Chicken
• Grilled Chicken Wings
• Grilled Buffalo Chicken Sandwiches

Butter Boiled Corn on the Cob FAQs

What’s the benefit of boiling corn in milk?

The milk helps bring out the natural sweetness of the corn and gives the kernels a much better flavor and texture than if you use water. It also keeps the corn nice and juicy.

How long should you cook boiled corn on the cob?

At a very gentle simmer, no more than 10 minutes. You can overcook corn and the kernels turn mushy so 10 minutes max.

How do you know when boiled corn is done?

Boiling corn brings out a much brighter color. The corn is done in 8-10 minutes and when the kernels are a much brighter yellow color.

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This easy Butter Boiled Corn on the Cob is the perfect summer side and the best way to highlight fresh corn on the cob! You won’t ever need another corn recipe after you try this. If you do give it a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!

More Summer Side Dish Recipes to Try

Grilled Veggie Pasta Salad
Borracho Beans
Creamy Pesto Pasta Salad
Hawaiian-Style Mac Salad
Mom’s Classic Potato Salad

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