You know that corn on the cob is the official king of summer, right? Once you see it, you know summer can officially begin. And better yet, once you see Boiled Corn on the Cob on the dinner table, you’ll forget about all the other seasons. These juicy, tender cobs of corn floating in a pool of creamy milk and melty butter are truly breathtaking to behold! No life-saving device needed here. You won’t care how much butter runs down your chin because Boiled Corn on the Cob makes for the best eatin’ season of all! So, butter up and enjoy these little yellow pieces of golden goodness. Summer has never tasted so good!

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  • 4 cups water
  • 3 cloves garlic, halved
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 2 cups whole milk
  • 1/2 cup unsalted butter, cubed
  • 1/4 cup brown sugar
  • 6 ears corn, husks removed and halved
  • 3 tablespoons fresh chives, chopped


Step 1 –Heat a large stockpot or Dutch oven over medium heat.

Step 2 –Add the water, the garlic, the salt, and the pepper to a stockpot and bring it to a boil.

Step 3 –Reduce the heat and simmer the seasoned water for 10 minutes.

Step 4 –Stir the milk, the butter, and the brown sugar into the seasoned water and bring it to a boil.

Step 5 –Add the corn ears to the milk mixture, reduce the heat, and simmer until they are just tender, about 10 minutes.

Step 6 –Garnish the corn ears with the chives.

Step 7 –Serve.

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