Boiling corn on the cob with milk might not be on your culinary radar yet, but prepare for a pleasant surprise. The result? Corn with a richness and depth of flavor that’s simply irresistible, and it’s ready in under 10 minutes!

In the South, corn on the cob is a staple dish from early June to late August. Whether as a side dish or a featured element in appetizers, sweet corn took center stage.

Choosing the freshest corn involves selecting firm, plump cobs with tightly wrapped, bright green husks, slightly moist to the touch. While grilling and air frying corn are popular methods, boiling with milk offers a unique twist.

Why do people opt for this method? Boiling alone enhances the corn’s natural sweetness, but adding milk and butter elevates the flavor and texture, resulting in a delightful salty-buttery goodness.

Here’s a simple recipe to try:

Ingredients:

Water (enough to cover the corn)
1 cup milk
1/4 cup butter (a half stick)
6 ears of corn, husks and silks removed

Directions:

Step 1: Bring water to a boil.

Fill a large pot halfway with water, bring to a boil, then add milk and butter.

Step 2: Cook the corn.

Reduce heat to a low simmer and add the corn. Cook for 5-8 minutes until tender. If the corn lacks flavor, a tablespoon of sugar can enhance it.

Step 3: Enjoy fresh corn on the cob.

Once cooked, use tongs to remove the corn and serve immediately. Whether enjoyed as is or with butter, cutting the corn off the cob can make eating easier.

While boiling with milk is a standout method, there are numerous other ways to cook corn on the cob, from grilling to steaming or even microwaving. Experiment with various flavors too, from basil-grilled to Parmesan-kissed or slow-cooked sriracha corn. However, the classic sweetness of boiled corn in milk remains unparalleled.