How to Cook Corn on the Cob with Just 2 Simple Ingredients: The Secret to the Sweetest, Most Flavorful Summer Corn – Page 2

Step-by-Step Cooking Instructions

1.Prepare the Corn :Removes silks and debris.

Remove the husks and silk from 4 to 6 ears of fresh corn. Rinse under cool water to remove any lingering silk strands.

2.Bring Water to a Rolling Boil :High heat for a strong boil.

Fill a large stockpot with enough water to completely submerge the corn ears. Place over high heat and bring to a rolling boil.

3.Add Milk and Butter :Melt fats into the boiling liquid.

Pour in 1 cup of whole milk and add 3–4 tbsp of unsalted butter. Stir gently until the butter melts and the liquid returns to a gentle boil.

4.Add Corn & Boil :Submerge corn completely using tongs.

Use tongs to carefully place the corn ears into the pot. Cook uncovered at a gentle boil for 7 to 8 minutes.

5.Drain & Season :Serve warm while juicy.

Remove corn using tongs. Sprinkle with kosher salt, cracked black pepper, or fresh herbs before serving.

Flavor Variation	Additions to Liquid or Serving	Flavor Profile
Sweet Southern Style	Add 1–2 tbsp sugar to the milk mixture	Maximizes sweetness
Garlic Herb Corn	Add 2 smashed garlic cloves + fresh thyme to liquid	Savory, aromatic notes
Elote / Mexican Street Style	Top boiled corn with cotija cheese, mayo, & chili powder	Zesty, smoky, and creamy

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