Granny’s Sweet & Buttery Boiled Corn
If you’re looking for the most tender, juicy, and flavorful corn on the cob, this old-fashioned family recipe is one you’ll want to keep. My granny always believed that a simple blend of milk, butter, sugar, and salt could transform ordinary corn into something truly unforgettable. The milk helps keep the kernels tender, the butter adds richness, and the sugar enhances the corn’s natural sweetness. It’s an easy recipe that’s perfect for summer barbecues, family dinners, or whenever fresh corn is in season.
Ingredients
- 6–8 ears fresh corn, husks and silk removed
- Water (enough to cover the corn)
- 1 cup whole milk
- 1 stick (½ cup) unsalted butter
- ¼ cup granulated sugar
- 1–2 teaspoons salt
Instructions
- Fill a large pot with enough water to completely cover the corn. Place it over medium-high heat.
- Add the milk, butter, sugar, and salt to the pot. Stir gently until the butter has melted and the sugar has dissolved.
- Bring the mixture to a gentle boil.
- Carefully add the ears of corn to the pot, making sure they are fully submerged in the liquid.
- Reduce the heat slightly and let the corn simmer for about 10 minutes, or until the kernels are tender and juicy.
- Remove the corn with tongs and allow any excess liquid to drain.
- Serve immediately with extra butter, a sprinkle of salt, and freshly cracked black pepper if desired.
Tips
- Fresh, sweet corn gives the best flavor and texture.
- Don’t overcook the corn, as it can become less tender.
- Add a pinch of paprika, garlic powder, or chopped fresh parsley for extra flavor.
- Leftover corn can be cut off the cob and added to salads, soups, casseroles, or pasta dishes.
Serving Suggestions
This buttery boiled corn pairs perfectly with grilled chicken, steak, burgers, barbecue ribs, fried chicken, or your favorite summer picnic dishes. Serve it hot with plenty of melted butter for the ultimate comfort food side dish.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6–8