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Learn the secret to sweet, crisp corn on the cob every time! Our corn on the cob recipe brings out the best flavor—even when corn isn’t at its peak.
There’s just something comforting about the sight and smell of a bright yellow cob of corn sitting on your plate. It brings to mind home-cooked meals, summer picnics and cookouts, all featuring fresh, sweet, summer corn. But sadly, not all corn you bring home is as sweet or flavorful as you’d like. That’s where my mom’s Perfect Corn on the Cob recipe comes in. With this recipe, you’ll enjoy sweet, delicious corn every time!
What’s the Secret?
My mom’s corn on the cob always turns out perfectly crunchy and sweet. Her secret? Sugar. Not all corn is nice and sweet when you buy it. This is an easy way to add flavor and sweetness to the corn and nobody will ever know!
People usually throw salt in the water when cooking corn on the cob, but guess what — this actually toughens and dehydrates the corn. It’s better if you add salt after the corn is cooked. Instead, throw some sugar in the water before it comes to a boil. For all the details, check out recipe card below.
3 Simple Steps for Cooking Corn on the Cob
- Prep: Fill a large stockpot about halfway with cold water. Add 2 cups of milk and ½ cup butter (optional). Add ½ cup sugar and bring to a low simmer over medium-low heat. Do not add salt. Adding salt too soon will dehydrate your corn.
- Simmer: Once water is at a low simmer, add the corn. Cover and simmer for about 8-10 minutes.
- Serve: Remove corn with tongs and serve with butter, salt and pepper.
More Ways To Make Corn On The Cob
The recipe below is our favorite method because it is quick, easy, and foolproof. You get perfectly sweet, buttery, crunchy corn every time. In addition to the method of cooking in boiling water, there are several other trusted ways to cook corn on the cob. If you have limited stovetop space or just want to try something new, try any of these other methods:
In The Oven (Oven-Roasted Corn)
Peel the corn, then butter and season as desired. Next, wrap the corn in foil and roast at 450-degrees F for 20 minutes. Then, remove from the oven and allow to rest 2-3 minutes before unwrapping.
In The Instant Pot
Place a trivet in the Instant Pot. Then, add 1 cup cold water. Brush melted butter on up to 6 pieces of corn (peeled) and place them on the trivet. Close and seal the Instant Pot and cook for 1 minute on high pressure and slow release for 1 minute before doing a quick release. Season and serve.
In The Slow Cooker
Peel corn (up to 8 pieces) and brush with butter, then season as desired. Place ½ cup of water in the slow cooker. Cover and cook on high for 3 hours.
In The Air Fryer
Cut corn into pieces so it will fit in the air fryer. However, don’t overcrowd. Then, brush the corn with melted butter or spray with cooking spray. Air fry at 350-degrees for 15 minutes, turning half-way through. Season and serve. Check out our post with more detailed instructions to make air fryer corn on the cob.
In The Microwave
Peel corn and wrap in a damp paper towel, then place on a plate and microwave for 5 minutes. Season and serve. (Not our favorite way as far as taste goes, but it is the FASTEST way and works great in a pinch.)
On The Grill
Leave husks on the corn but trim off the silks. Grill over medium-high heat for 13-15 minutes and turn often to distribute heat. If you have peeled corn, wrap the corn in foil with some butter and then grill. For more detailed instructions, see our post on how to grill corn on the cob.
Kick Up the Flavor
Here are some easy ways to add some flavor variation to your corn on the cob. The options are endless!
- Tangy Lime and Chili: Brush cooked corn cobs with zesty lime juice and sprinkle with chili powder for a tangy kick.
- Mexican Street Corn: Spread a layer of mayonnaise on cooked corn, sprinkle with crumbled cotija cheese, drizzle with lime juice, and sprinkle with chili powder and chopped cilantro for an authentic Mexican street corn experience. Check out our full Grilled Mexican Street Corn Recipe.
- Parmesan and Herb Infusion: Melted butter, grated Parmesan, and a medley of basil, thyme, and rosemary create a rich and flavorful combination.
- Smoky Chipotle Butter: Mix softened butter with chipotle powder, garlic powder, and salt for a smoky and slightly spicy delight.
- Garlic and Herb Butter: Blend softened butter (or mayo) with minced garlic, chopped parsley, and black pepper for a classic and aromatic flavor.
- Sweet and Spicy Honey Sriracha Glaze: Brush corn with a mixture of honey, sriracha sauce, and lime juice for a mouthwatering sweet and spicy balance.
- Mediterranean-inspired Feta and Dill: Sprinkle crumbled feta cheese and fresh dill over cooked corn for a tangy and refreshing twist.
- Cajun Kick: Coat corn generously with a blend of Cajun seasoning or spices (such as Tony Chachere’s) for bold and spicy flavors.
- Basil Pesto and Parmesan: Drizzle homemade pesto sauce, made with basil, pine nuts, garlic, Parmesan cheese, and olive oil, over corn for a bright burst of flavor
- BBQ Glazed: Brush sweet corn with your favorite barbecue sauce and grill until slightly charred for a smoky BBQ flavor.
My Favorite Butter Trick
Don’t roll one piece of corn at a time over a stick of butter! Instead, butter and season several pieces of corn on the cob at one time by melting a stick of butter in a baking dish. Roll each one around while seasoning with salt and pepper. Keep in the baking dish to serve. Give it an extra roll before plating to make it extra buttery. This saves time and is more efficient for serving a family or a crowd.
Got Leftovers?
Wondering what to do with leftover corn on the cob? Don’t let it go to waste! Instead, cut off the kernels from the cob and save them for future delicious meals. To do this – simply stand the corn up vertically on a plate or cutting board and use a sharp knife to run down the sides to get the kernels off. From tasty side dishes to refreshing salads and comforting soups, there are endless possibilities to make the most of your leftover corn. Keep these kernels in the fridge for up to 5 days so you can use them in your favorite corn recipes.
Read Next: Easy BBQ and Grilling Recipes
Corn on the Cob Recipe
Equipment
- Large Stockpot
Ingredients
- 3 quarts water enough to cover corn
- 2 cups milk (we like using whole)
- 1/2 cup butter optional
- 1/2 cup sugar
- 6 ears corn on the cob shucked
- butter to taste
- salt and pepper to taste
Instructions
- Fill a large stockpot about halfway with cold water, add milk, butter (optional), and sugar and bring to a LOW simmer. Do not add salt.
- Once water is at a low simmer, add corn. Cover and simmer for about 8-10 minutes.
- Remove corn with tongs and serve with butter, salt and pepper (see tips above).
Video
Notes
Nutrition Information
Frequently Asked Questions
Yes. To keep your corn fresh, you will want to refrigerate it as soon as you get it home from the store. The sooner you use corn, the better. It is best not to wait longer than 24 hours before cooking the corn after bringing it home from the market/store.
After you have cooked your corn, it can last 3-5 days in the refrigerator covered or in an airtight container. You can store it as-is (on the cob), or just the cooked kernels.
Bring a large pot of water to a boil. Shuck each ear of corn and blanch in the water for 2 minutes then remove immediately and dry with paper towels. You can freeze the corn on the cob whole or cut the kernels off (preferred method). Place whole corn or kernels on a baking sheet and then freeze for 3-4 hours. After frozen, place in freezer-safe bags or airtight container and immediately return to the freezer.
Place directly in a skillet with butter and sauté until cooked through. See our post on How to Cook Frozen Corn for more details.
More Corn on the Cob Recipes
More Recipes Featuring Corn
Grilled Corn Salad
Corn Chowder
Mexican Street Corn Cups
Creamy Corn Dip
Fresh Corn Salsa
Corn Casserole
Crockpot Creamed Corn
This is the 2nd time I’ve made corn on the cob this way and it’s a big hit with my family. Thank you for sharing!
yum yum yum
Very tasty!
It looks like there is a stick of butter in the water and milk in the photo. Was something left out of the recipe by chance?
Sorry about that, we are updating the recipe. The butter in the water and milk mixture is optional!
you know you spelled PREPARE wrong right? It’s not “prepear”…it is PREPARE? Just an observation Only trying to be helpful.
I’m not sure what you are referring to in this post, but we do work with a company named Prepear. Prepear is a cooking app that provides menu planning and cookbooks.
Great recipe! Will definitely be my go-to.
Thank you for the recipe, it was absolutely delicious and we all loved it!
Great idea…my family is tryimg to cut down on sugar, so I used honey…equally delicious result!
Always sugar , never salt…
Great Recipe !
My mom uses sugar as well. I actually cook it with butter and it tastes about the same but then you don't have to use butter before you eat it.
LOVE corn on the cob but have always thought of it as a summer treat-this sounds fab!! So does the Inside out panini!! Yum-o:)
Is there any tips on how to use the leftover broth?
Cause it does use a nice bit of milk and butter.
I’m trying to boil rice in it and see how that comes out.
I also thought about making it into some kind of soup next time.
But I wanted to have more options.
We haven’t used it for anything else, but boiling rice in it sounds yummy!
I would never have thought of that but it's a great idea! I love corn that is just a little sweet and it's always so disappointing when it doesn't turn out that way. Thanks for the tip!
Oh, and I wanted to share that my family loves putting Seasoned Salt on our corn. It really adds a nice zing to it.