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Platter of steaming golden boiled and grilled corn on the cob slathered with melted butter, coarse sea salt, and black pepper

How to Cook Corn on the Cob (Sweet, Crisp & Juicy 4-Minute Method)

Learn how to cook corn on the cob that bursts with sweet natural juices in every bite! This guide reveals the Midwestern secret: boiling sweet corn in a bath of water, whole milk, and melted butter for just 4 to 5 minutes so kernels stay plump and never chewy or waterlogged.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 6 ears of corn
Course: Quick Side, Side Dish, Summer BBQ, Vegetarian
Cuisine: American, BBQ Staple, Southern
Calories: 110
Ingredients Method

Ingredients
  

Core Ingredients
  • 6 ears fresh sweet corn shucked, silks removed
  • 6 cups water enough to submerge corn
  • 1 cup whole milk infuses sweetness and silkiness
  • ½ cup (1 stick) unsalted butter for the boiling bath
  • 1 tablespoon sugar optional, boosts natural sweetness
  • 1 teaspoon flaky sea salt for serving at the table

Method
 

The 4-Minute Milk-Butter Boil
  1. Shuck and clean corn: Peel back the green husks from top to bottom and snap off the stem. Rub the ears with a damp paper towel or vegetable brush to wipe away any stubborn corn silk threads.
  2. Prepare the milk-butter bath: In a large stockpot or Dutch oven, bring 6 cups water, 1 cup whole milk, 1 stick butter, and 1 tbsp sugar to a rolling boil over high heat.
  3. Submerge the corn: Carefully lower the shucked corn cobs into the boiling liquid using kitchen tongs.
  4. Boil for 4 to 5 minutes: Once the liquid returns to a boil, cook for exactly 4 to 5 minutes. Do not boil longer! Overcooking ruptures the delicate kernel skins, making them tough and chewy.
  5. Remove & season: Use tongs to transfer the hot corn cobs directly to a serving platter. The corn will be naturally coated in butter. Sprinkle with flaky sea salt and serve piping hot.