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Corn on the cob in a stock pot. One piece is being puled out with a pair of tongs.
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4.95 from 19 votes

Corn on the Cob Recipe

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.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: American
Keyword: Side, Side Dish
Servings: 6
Calories: 130kcal
Author: Erica Walker

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.
    Sugar being poured into a pot with milk, water, and butter.
  • Once water is at a low simmer, add corn. Cover and simmer for about 8-10 minutes.
    Pieces of corn in a pot ready to be cooked
  • Remove corn with tongs and serve with butter, salt and pepper (see tips above).
    Corn on the cob in a stock pot. One piece is being puled out with a pair of tongs.

Video

Notes

To store leftover corn on the cob, first, allow it to cool completely. Wrap each cob tightly in plastic wrap or aluminum foil and place them in an airtight container or freezer bag. Refrigerate the corn for up to 5 days. When you're ready to enjoy it, you can either reheat the corn in the microwave or enjoy it cold in salads or other dishes. You can also cut the corn from the cobs before storing. This takes up a lot less room in the fridge and still tastes great!

Nutrition

Calories: 130kcal | Carbohydrates: 18g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 63mg | Potassium: 243mg | Fiber: 2g | Sugar: 6g | Vitamin A: 343IU | Vitamin C: 6mg | Calcium: 3mg | Iron: 1mg