How to Cook Corn on the Cob with Just 2 Simple Ingredients

A Sweet, Creamy Twist on Classic Summer Corn

There’s nothing quite like biting into juicy, buttery corn on the cob in the summer. But what if we told you there’s a way to make it even better—with just milk and butter?

This two-ingredient method is the ultimate corn-on-the-cob hack for transforming a seasonal favorite into a rich, creamy dish bursting with natural sweetness. Whether you're prepping for a summer BBQ, weeknight dinner, or easy meal prep, this no-fail trick will take your corn game to the next level.

Why You'll Love This Creamy Corn Recipe

✅ Only 2 Main Ingredients (plus water and corn!)
✅ Ready in Under 10 Minutes
✅ Naturally Sweet, Buttery Flavor
✅ No Grill or Special Tools Required
✅ Easy to Make Dairy-Free or Vegan

Ingredients (Serves 4)

4 ears fresh corn on the cob, husks removed
1 cup whole milk (or any milk of choice: oat, almond, or soy for dairy-free)
2–3 tablespoons unsalted butter (plus more for serving)
Optional: salt, pepper, herbs, garlic butter

Instructions

Step 1: Prep the Corn

Remove husks and silk from the corn. Rinse briefly under cold water to get rid of any remaining silk strands.

Step 2: Boil with Butter and Milk

In a large pot, bring about 4 cups of water to a boil.
Stir in the milk and butter.
Gently add the corn cobs to the pot.
Cook for 7–8 minutes, or until the corn is tender and infused with creamy flavor.

Step 3: Serve Warm

Using tongs, remove the corn and let it drain slightly.
Serve hot with an extra pat of butter and a dash of salt and pepper—or try a flavored compound butter for extra flair!

Expert Tips

Use Fresh Corn: For the best flavor and texture. Frozen works in a pinch but won’t be as naturally sweet.
Creamy Upgrade: Use half-and-half or even heavy cream for ultra-rich results.
Infused Butter: Add garlic, chives, or smoked paprika to your butter before adding it to the pot.
Make It Vegan: Use oat or coconut milk and a plant-based butter alternative.

Serving Ideas

Mexican Street Corn (Elote-Style)

Grill after boiling → brush with mayo or crema, sprinkle chili powder and cotija cheese, then finish with fresh lime juice and cilantro.

Summer Corn Salad

Slice the kernels and toss with avocado, cherry tomatoes, red onion, and lime vinaigrette for a refreshing summer side.

Cheddar Bacon Ranch Corn

Mix cooked corn with crispy bacon, cheddar, sour cream, ranch seasoning, and a touch of milk for a savory comfort dish.

Nutritional Info (Per Ear of Corn – Approximate)

Calories: ~150
Carbohydrates: ~20g
Fat: ~6g
Protein: ~4g
Sugar: ~6g
Fiber: ~2g

This creamy corn on the cob with milk and butter is the perfect example of how simple ingredients can create unforgettable flavor. Whether you're prepping for a cookout or craving a quick comfort side, this method will have everyone asking for seconds—and the secret recipe.

How to Cook Corn on the Cob with Just 2 Ingredients

There’s nothing quite like biting into juicy, buttery corn on the cob in the summer. But what if we told you there’s a way to make it even better—with just milk and butte

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Ingredients Method Notes

Ingredients

4 ears corn on the cob husked
1 cup whole milk or plant-based milk
2 –3 tbsp unsalted butter
Optional: salt pepper, herbs for garnish

Method

Remove husks and silk from the corn. Rinse under cold water.
In a large pot, bring 4 cups of water to a boil. Add milk and butter.
Carefully place corn into the boiling mixture.
Boil for 7–8 minutes until tender.
Use tongs to remove and drain. Serve with additional butter, salt, and pepper.

Notes

Try half-and-half or heavy cream for richer flavor.

Add garlic, herbs, or chili flakes for extra seasoning.

Vegan? Use plant-based butter and milk.