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15-Minute Cook Corn on the Cob

Jessica T. Brown
Boil fresh corn in milk and butter for 6–8 minutes to achieve tender, flavorful kernels that are creamy, naturally sweet, and perfect for any meal.
Quick, easy, and irresistibly delicious.
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Course Appetiser, Side Dish
Cuisine American, summer
Servings 7

Equipment

  • 1 Large Stockpot
  • 1 measuring cup
  • 1 butter knife or spreader
  • 1 Pair of tongs

Ingredients
  

  • 6 –8 ears of corn husked and silks removed
  • 1 cup milk
  • 1 stick butter

Instructions
 

  • Prepare the Corn: Start by carefully husking each ear of corn, removing all leaves and silky threads.
    Rinse the corn under cold running water to wash away any remaining silk and pat dry with a clean kitchen towel, ensuring the corn is ready for even cooking.
  • Boiling Liquid Preparation: In a large stockpot, fill it about halfway with fresh water and place it over medium-high heat.
    Add one cup of milk and one stick of butter to the water, allowing the butter to melt completely while bringing the mixture to a gentle boil.
  • Cooking the Corn: Gently place the prepared corn into the simmering milk and butter mixture, making sure each ear is fully submerged.
    Reduce the heat slightly to maintain a gentle boil, and let the corn cook for 6–8 minutes until the kernels are tender but still firm, stirring occasionally with tongs to ensure even cooking.
  • Removing and Serving: Carefully lift each ear of corn from the hot liquid using tongs, allowing any excess liquid to drain back into the pot.
    Serve immediately while warm, optionally adding a little extra butter or a sprinkle of salt for enhanced flavor, and enjoy the rich, creamy sweetness in every bite.

Notes

  • Use fresh, sweet corn for the best flavor and natural sweetness.
  • Cutting corn in half is optional but can help fit smaller pots.
  • Adjust cooking time slightly depending on the size and freshness of the corn; larger ears may need an extra minute or two.
  • For a richer flavor, allow the corn to sit in the buttered milk for 1–2 minutes after cooking.
  • Serve immediately for maximum tenderness; corn loses some flavor if left too long in the cooking liquid.