Once you try the Southern treat of adding milk to the water when boiling corn, you’ll wish you would have learned the secret sooner.
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It’s said that corn on the cob originated in Mexico about 5,000 years ago. It certainly has stuck around and brings joy to millions of happy faces every summer. If you love corn on the cob and haven’t tried boiling it with milk yet, stay tuned. You will want to add this Southern tradition to your summer cooking menu, no matter where you live.
The Midwest is famous for rows and rows of beautiful sweet corn, but the Southerners discovered the best way to cook it. Adding milk to the water as you boil corn on the cob enhances the corn’s sweetness and adds a buttery, salty flavor to the kernels. Once you bite into it, you’ll feel like you are enjoying an indulgent, sinful treat, even though you are eating a nutritious piece of corn.
Eating a perfect cob of corn is like a dessert but better. It is hard to remember that corn is a vegetable when it tastes as sweet as candy. When using the milk boil recipe, the result is perfectly tender, yet crisp, corn on the cob with a buttery sweetness and hint of salt. The goal is to get corn with a snap as you bite into it and flavors that make you want more.
There are other popular methods for cooking corn on the cob, such as instant-pot corn on the cob and crockpot corn on the cob, and they work well too. However, to get that added sweetness and flavor, milk-boiled corn on the cob is the winner.
Is Milk Boiled Corn Healthy?
Sometimes corn gets a bad rap since it is a starchy veggie that can raise blood sugar. Still, when eaten in moderation, a healthy person without blood sugar issues can enjoy corn on the cob. It is low in fat, gluten-free, and contains both soluble and insoluble fiber, meaning it can ease constipation and help lower cholesterol.
Corn on the cob is considered a carbohydrate and a vegetable, so keep that in mind if you are on a keto or low-carb diet. It’s an excellent choice when trying to increase your fiber intake and with minimal fat and no gluten, corn on the cob is a perfect snack, meal, or side dish for many diets. Dairy-free eaters can omit the butter and use almond milk in the recipe instead of dairy milk, or even add a butter substitute, such as vegan butter.
The secret is to not overcook the corn
I am the type that is always worried that I am undercooking food, so I have to be careful not to leave things on the heat too long. When it comes to corn on the cob, overcooking ruins a perfectly good sweet cob of corn. Let it cook for 6 to 8 minutes, then remove it from the pot. Unlike meat or other dishes, it is tough to tell if your corn is done. However, most corn is cooked perfectly after the 6 to 8 minute mark, leaving you with tender corn kernels.
INGREDIENTS
- 6-8 ears of corn, husks and silks removed
- 1 cup of milk
- 1 stick of unsalted butter
INSTRUCTIONS
Boil Water
Fill a large pot with water and heat until it’s boiling.
Add Flavor
Stir in milk and butter until the butter melts.
Cook Corn
Place the corn in the pot, reduce heat, and simmer until tender.
Serve
Remove the corn, let it drain, and it’s ready to enjoy.
DEVOUR
Indulge in your perfectly cooked corn on the cob.
FAQs & Tips
Store your cooked corn on the cob in zip-top bags in the refrigerator for up to 5 days. You can also cut the corn off the cob and store it the same way or freeze the cut kernels for up to 6 months. Corn, while still on the cob, won’t freeze well.
Yes, the corn needs to float while cooking. Make sure you use a large pot to hold enough water and allow room for the corn to float. If it sits at the bottom of the pot, it won’t cook evenly, and some kernels will be tough.
There is an old wives’ tale that says you must add salt to the water when boiling corn, but this is incorrect. Salt can actually toughen the corn. So, unsalted butter is best for the same reason. However, in a pinch, you could use your salted butter and check the corn often so it doesn’t toughen up.
When corn on the cob is hard, most assume they didn’t cook it long enough. However, they likely overlooked it. Next time, shorten the boiling time a bit and see if that helps.
When it is time to reheat leftover corn on the cob, the oven is your friend. Heat the oven to 400 degrees Fahrenheit. Add a little water (about 2 tablespoons) to the bottom of a 9 x 13-inch pan and place the corn in it. Cover with aluminum foil and bake for 5 minutes. That’s it!
Serving Suggestions
Is it just me, or does your mind instantly think of grilling season when you hear milk boiled corn on the cob? Mine sure does. In that case, let’s talk about which grilled dishes would thrive next to this buttery delight.
BBQ chicken thighs in the air fryer aren’t straight off the grill; however, they give a similar result and go perfectly with corn on the cob. Grilled tilapia is a favorite at my house, and together with some buttery corn, it’s a light and fun meal. I have to say, though, sauteéd shrimp with milk-boiled corn on the cob is my ultimate summer meal. It makes me feel like I should be sitting on a beach watching the sunset as I dine, even if I’m usually in my uneventful backyard.
Best Way to Cook Corn on the Cob
Ingredients
- 6 ears of corn husks and silks removed
- 1 cup of milk
- 1 stick of unsalted butter
Instructions
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Fill a large pot about halfway with water and bring it to a rolling boil over high heat.
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Carefully add the milk and butter to the boiling water, stirring until the butter is melted.
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Gently place the corn into the pot, then reduce the heat to medium to maintain a gentle simmer.
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Allow the corn to cook for 6–8 minutes, or until tender and infused with the creamy flavors.
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Using tongs, remove the corn from the pot and let it drain briefly before serving.
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DEVOUR!
Nutrition
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