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Fresh ears of corn boiling in a rich, opaque yellow broth of melted butter, milk, and sugar inside a large black pot.

Perfect Milk Boiled Corn on the Cob (Butter Bath)

The ultimate secret to tender, sweet corn! Fresh ears of corn are boiled in a rich, flavorful bath of milk, butter, sugar, and a splash of lemon juice.
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Ingredients Equipment Method Notes

Ingredients
  

  • 6-8 ears fresh sweet corn shucked and cleaned
  • Water enough to fill pot halfway
  • 1 cup whole milk
  • ½ cup 1 stick butter
  • ½ cup granulated sugar
  • 1 tbsp lemon juice

Equipment

  • Large Dutch oven or stockpot
  • Tongs
  • Measuring cups and spoons

Method
 

  1. Prep Corn: Shuck the corn and remove all silks. Snap the ears in half if needed to fit your pot.
  2. Prep the Bath: Fill a large pot halfway with water. Pour in the milk, and add the butter, sugar, and lemon juice.
  3. Boil: Place the pot over high heat and bring the liquid mixture to a full, rolling boil so the butter melts and the sugar dissolves.
  4. Add Corn: Carefully lower the prepared ears of corn into the boiling liquid using tongs.
  5. Steam: Once the pot returns to a boil, immediately reduce the heat to low. Cover the pot tightly with a lid and let simmer for 10 minutes.
  6. Serve: Remove the corn from the pot with tongs. Serve immediately while hot (no extra butter needed!).

Notes

Do Not Salt the Water: Boiling corn in salted water can make the kernels tough. Always salt your corn after it has been cooked.
Boil-Over Warning: Keep an eye on the pot before turning the heat down. Milk mixtures can foam and boil over quickly.