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Corn on the Cob in a Delicious Buttery Milk Bath

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Boiling corn? Nah, we’ve moved on. Once you try this butter bath method, there’s no going back. We’re talking tender, sweet, insanely buttery corn on the cob that tastes like summer, without slathering a single stick of butter on at the end.

  • Total Time: 30 minutes
  • Yield: 6 servings 1x

Ingredients

Scale

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.
  • Author: Kelly Foster
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Side Dish
  • Method: Stove
  • Cuisine: American