I recently discovered this unique way to cook corn, and it has quickly become a family favorite! This milk-boiled corn recipe is versatile, easy to customize, and an absolute must-try!
Why I Love This Recipe
My freezer is always stocked with corn—it’s my favorite go-to ingredient for a quick and satisfying breakfast.
Whether I’m making Corn Ribs or simply steaming them, corn is such a versatile ingredient.
Recently, I discovered a new way to cook corn that has completely won me over: milk-boiled corn.
This is truly the best way to cook corn on the cob! It’s incredibly simple, foolproof, and has quickly become one of my all-time favorite recipes.
My milk-boiled corn recipe
One thing I love to do is wrap the corn with cheese slices before cooking. I usually have cheese on hand for making sandwiches like Spam Sandwiches, so it’s convenient and adds a rich, savory flavor to the dish.
If you don’t have cheese slices, don’t worry—the milk and butter bath alone will work wonders to enhance the natural sweetness and creaminess of the corn.
When adding milk, it’s important to make sure it covers about two-thirds of the corn for even cooking. I recommend using a pot that isn’t too large; otherwise, you’ll need a lot more milk to reach the right level. If the corn is too long to fit, just cut it into smaller pieces to suit your pot size.
Since my kids are sweet-tooth lovers, I like to add 20g of rock sugar to the pot for an extra hint of sweetness.
That said, if you prefer a more natural flavor, you can skip the rock sugar entirely. Corn already has a natural sweetness that shines beautifully in this dish.
Why You‘ll Love This Recipe
- Simple Ingredients: Everything you need might already be in your kitchen.
- Flavor Explosion: Sweet corn, creamy milk, rich butter, and melty cheese come together perfectly.
- Quick and Easy: Ready in just 30 minutes with minimal effort.
Ingredients
- 3 ears corn (adjust quantity as desired)
- 3 slices cheese
- 250ml milk
- 20g butter (about 2 small pieces)
- 20g rock sugar
Instructions
Prepare the corn
Remove the husk and silk from the corn, then rinse under running water to remove any dirt or impurities. If the corn is too long, cut it in half for easier handling.
Wrap with cheese slices
Unwrap the cheese slices and evenly wrap them around the corn. Gently press the cheese so it adheres well to the surface.
Cook the corn
Place the cheese-wrapped corn into a pot. Add milk to cover two-thirds of the corn. Add the butter and bring the mixture to a boil over high heat. Once it boils, cover the pot, reduce the heat to low, and simmer for 10 minutes. Ensure the milk stays at a gentle simmer to prevent it from boiling over or drying out.
Flip and add sugar
After 10 minutes, carefully flip the corn. Add the rock sugar and stir gently to dissolve it evenly into the liquid. Cover the pot and continue simmering on low heat for another 10 minutes.
Serve
Once the cooking is complete, remove the corn from the pot and drain any excess liquid. Serve warm, either on a plate or with skewers for easy eating. Enjoy this creamy and indulgent treat!
Frequently Asked Questions
Can I use regular sugar instead of rock sugar?
Yes, you can substitute an equal amount of regular sugar if you don’t have rock sugar on hand.
Can I skip the cheese?
The cheese adds a unique flavor and creamy texture, but you can omit it if preferred. The dish will still be delicious!
What‘s the best way to reheat leftovers?
Reheat the corn in a microwave or on the stovetop with a splash of milk to maintain its creamy texture.
Best Way to Cook Corn on the Cob
Ingredients
- 3 ears corn adjust quantity as desired
- 3 slices cheese
- 250 ml milk
- 20 g butter about 2 small pieces
- 20 g rock sugar
Instructions
Prepare the corn
- Remove the husk and silk from the corn, then rinse under running water to remove any dirt or impurities. If the corn is too long, cut it in half for easier handling.
Wrap with cheese slices
- Unwrap the cheese slices and evenly wrap them around the corn. Gently press the cheese so it adheres well to the surface.
Cook the corn
- Place the cheese-wrapped corn into a pot. Add milk to cover two-thirds of the corn. Add the butter and bring the mixture to a boil over high heat. Once it boils, cover the pot, reduce the heat to low, and simmer for 10 minutes. Ensure the milk stays at a gentle simmer to prevent it from boiling over or drying out.
Flip and add sugar
- After 10 minutes, carefully flip the corn. Add the rock sugar and stir gently to dissolve it evenly into the liquid. Cover the pot and continue simmering on low heat for another 10 minutes.
Serve
- Once the cooking is complete, remove the corn from the pot and drain any excess liquid. Serve warm, either on a plate or with skewers for easy eating. Enjoy this creamy and indulgent treat!