The Southern Way To Cook Corn on the Cob—It's So Much Better

Come summer, every cookout I host has one thing in common: corn on the cob. As a result of years of semi-scientific testing (i.e., hosting lots of cookouts), I have conclusively proven that corn is always a hit among a big crowd of hungry friends.

For years, I swore by cooking my corn on the cob in its husk on the grill, but as my gatherings grew, my grill space did not, and I decided to try an old Southern trick for making corn on the cob even better: boiling it in milk and butter.

What Makes Cooking Corn in Milk and Butter So Special?

Grill space is to the Fourth of July what oven space is to Thanksgiving—precious. So, rather than hog the grill with a dozen ears of corn, I pulled out a trick from the Southern cooking archives.

In the South, simmering vegetables in buttery milk is an easy way to end up with tender, perfectly seasoned lima beans, green beans, potatoes, and yes, corn. The lactase (a kind of sugar) in the milk tenderizes the vegetables and imparts a subtle sweetness. The butter adds a rich flavor so your guests don’t need to add extra butter or anything else, for that matter. After about 6 minutes in their buttery milk bath, the cobs of corn are good to go.

How to Make My Milk and Butter-Boiled Corn on the Cob

• 2 tablespoons kosher salt
• 1 cup whole milk
• 8 tablespoons butter (1 stick)
• 6 ears corn, shucked

In a heavy-bottomed sauce pot or Dutch oven, heat enough water to just cover the corn along with 2 tablespoons kosher salt. Remove the corn and bring the water to a boil, then add the milk, butter, and corn. Reduce the heat and simmer for 5 to 10 minutes, until the kernels are bright yellow and tender. Remove from the liquid and serve.

Tips for Making My Corn on the Cob

• For easier serving, cut the corn cobs in half.
• Use whole milk, rather than two percent or skim, so you get the richness of the milkfat.
• If you like your corn super sweet, or if you’re starting with lackluster cobs, you can add a bit of granulated or brown sugar.
• You can add other flavorings, like garlic or cracked black pepper, to the milk and butter.
• You can save the corn-infused cooking liquid and use it in creamy soups and chowders or as the liquid in cornbread.