When it comes to summer side dishes, nothing beats the simplicity and flavor of corn on the cob. This Butter Boiled Corn on the Cob recipe takes your corn to the next level, making it irresistibly buttery and perfectly seasoned. It’s an easy and delightful way to enjoy this seasonal favorite.
Ingredients
- 4 medium ears of corn, husked and cleaned
- 1 cup milk
- 1 stick (1/2 cup) unsalted butter
- Salt and pepper, to taste
How To Make Butter Boiled Corn on the Cob
- Prepare the Pot:
- Fill a large pot with enough water to cover the corn. Place it over medium-high heat and bring it to a simmer.
- Husk and Cut the Corn:
- While the water is heating, husk the ears of corn and remove any silk. Cut the corn in half if desired.
- Add Milk and Butter:
- Once the water is simmering, add 1 cup of milk, 1 stick of unsalted butter, and 1 teaspoon of kosher salt to the pot. Stir until the butter is melted and well combined.
- Cook the Corn:
- Reduce the heat to low and gently place the corn into the pot. Bring the mixture to a boil and cook for about 8 minutes, or until the corn is tender.
- Serve:
- Use tongs to remove the corn from the butter bath. Season with salt and pepper to taste and serve immediately.
- Store Leftovers:
- If you have leftovers, store them in an airtight container in the refrigerator for up to 4 days.
Enjoy!
This Butter Boiled Corn on the Cob is so simple yet so delicious. It’s a perfect side dish for any meal, especially during corn season. Try it tonight and share your results with us—I can’t wait to hear how much you enjoyed it!
