Still boiling your corn on the cob? Nah, we’ve moved on. And once you try this dreamy butter bath method, you will too. This technique gives you tender, juicy, sweet corn that’s full of buttery flavor in every single bite. No more chasing pats of butter across your plate or dealing with dry, bland cobs. The butter is already built in.
This isn’t just a small upgrade, it’s a total game changer. So simple, so indulgent, and ready in under half an hour. Once you make corn this way, you may never go back to plain boiling again.
The Secret Is in the Butter Bath
This method is almost too easy. All you need is a big pot, fresh corn on the cob, milk, butter, and, if your corn’s a little meh, a spoonful of brown sugar.
Simmer the corn in this rich, creamy mixture and let it soak up all that flavor. The milk adds richness, the butter gives it that signature melt-in-your-mouth vibe, and the sugar (optional!) boosts the sweetness, especially if it’s not peak corn season. No boiling, no roasting, no grilling, just buttery corn perfection on the stovetop.
Fresh Summer Corn? Skip the Sugar
If you’ve got super sweet, fresh summer corn, you can skip the brown sugar entirely. But if it’s a little bland or off-season, that small spoonful really brings the flavor to life. It makes the corn taste like it was just picked from the field, sweet, soft, and irresistible.
No Buttering Needed, It’s Built In
One of the best things about this butter bath corn on the cob? You don’t have to brush, slather, or melt butter after cooking. The butter’s already infused into every kernel. That means less mess, less cleanup, and more flavor.
Once it’s done, just sprinkle on a little salt and pepper. Want to get fancy? Try a handful of chopped chives, fresh parsley, or even a pinch of smoked paprika or parmesan for a fun twist.
Perfect for Cookouts, BBQs, or Weeknight Dinners
Whether you’re grilling burgers, making ribs, or just need a quick side for your weeknight chicken dinner, this butter bath corn on the cob is always a hit. It’s easy to make in big batches, kid-friendly, and full of that comforting, nostalgic flavor everyone loves.
Ready to Try It?
Grab a few ears of corn, a splash of milk, and a good chunk of butter, and let’s go. Your new favorite way to make corn on the cob is just 30 minutes away. Trust us, you’ll never look at boiled corn the same way again.
Why You’ll Love This Method
Great year-round. Works with peak summer corn or the not-so-sweet stuff from the grocery store.
Ridiculously easy. Minimal prep, minimal cleanup. Just one pot and a few ingredients.
Big buttery flavor. Every bite is infused with rich, creamy goodness.
Print
Corn on the Cob in a Delicious Buttery Milk Bath
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
3 cloves garlic, halved
Kosher salt and freshly ground black pepper, to taste
2 cups whole milk
1/2 cup unsalted butter, cubed
1/4 cup brown sugar
6 ears corn, husks removed and halved
3 tablespoons chopped fresh chives
Instructions
- Grab a big stockpot or Dutch Oven Pot and pour in 4 cups of water. Toss in the garlic, salt, and pepper, then bring it all to a boil over medium heat. Once it’s bubbling, turn the heat down and let it simmer for about 10 minutes so those flavors can start doing their thing.
- Next, stir in the milk, butter, and brown sugar (if you’re using it). Bring it back to a gentle boil, then carefully add in the corn. Reduce the heat and let it simmer away until the corn is perfectly tender, about 10 minutes.
- Serve it up right away, and if you’re feeling a little extra, sprinkle on some fresh chives. That’s it, corn magic in a pot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stove
- Cuisine: American
