Sweet, buttery, plump and juicy, oh, so tasty corn on the cob. Very little effort required for big flavor all summer long.
I love corn on the cob, it’s so quintessentially summer. I can’t think of a cookout, barbecue, or patriotic holiday without some on the table, preferably with salt and butter. Lots of butter.
I learned this recipe from my neighbor when Brian and I were still in the military. My neighbor, Heidi, and I constantly swapped recipes and had each other over since we lived in a duplex. A knock on the wall meant “Come on over! I’ve got dominoes and wine!” She was great fun, I miss her dearly.
This recipe is so simple, yet extremely effective. When you take the corn out of the pot, they are fresh, sweet, and deliciously buttery. And all it takes is a little milk, some butter, lemon juice, and sugar.
I know, it sounds crazy! I didn’t believe it at first, but Heidi made magic happen in that pot and I’ve been doing the same ever since.
- 4-8 corn on the cob, silk and husk removed
- 2 qt water
- ⅓ cup 2% milk
- ¼ cup (1/2 stick) unsalted butter
- Juice of ½ lemon
- 2 tbsp sugar
- Butter, salt, pepper, for serving
- Bring water to a boil in a large pot with a fitting lid. Once boiling, add the milk, butter, lemon, and sugar to the water and bring back to a boil.
- Once all the sugar is dissolved in the boiling water, turn off the heat. Add your corn then put the lid on the pot for ten minutes. Leave it be.
- After ten minutes your corn is finished cooking. Season with whatever you like, I add salt and pepper. And more butter, but that's just because I'm a butter fiend.