According to MenuCochon: Use whole milk for an even richer taste. Sugar in water does not make the corn sweet, but enhances its natural flavor. Do not salt the cooking water: this could harden the corn kernels. Salt only at the end. To keep the ears warm, leave them in hot water (off the heat) with the lid on.

According to MenuCochon: Herb version : add a few sprigs of thyme or rosemary to the cooking water. Spiced version : add a pinch of paprika or sweet pepper to the cooking water. Barbecue version : once cooked, grill the ears for a few minutes to add a smoky flavor. Lactose-free version : replace the milk with unsweetened plant-based milk (oat or soy) for a lactose-free version.

Corn on the Cob ultra tendre

Name: Tender Corn on the Cob in Milk and Water
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 4 portions
Cuisine: Plats d’accompagnement Légumes
Ingredients: 4 ears of fresh Indian corn (corn) peeled; 2 fresh corn leaves (the greenest and most flexible); 1 l water; 500 ml milk (2 cups); 1 tbsp sugar (optional, but enhances the natural sweetness of the corn); Salt (to taste, to be added after cooking)

FR|EN

Plats d’accompagnement Légumes Vegetarian Main Dishes

Tender Corn on the Cob in Milk and Water

Prep5 min

Cook12 min

Servings4

DifficultyEasy

By Menucochon|

July 26, 2025

|Updated: Apr 5, 2026

Plats d’accompagnement Légumes Vegetarian Main Dishes

Tender Corn on the Cob in Milk and Water

Prep5 min

Cook12 min

Servings4

DifficultyEasy

By Menucochon|

July 26, 2025

|Updated: Apr 5, 2026

There's nothing more comforting than a juicy ear of corn on the cob, especially during a Quebec summer. Corn on the cob truly captures the essence of our warm-weather traditions. Whether it's at picnics or family gatherings, corn on the cob is always there to add a touch of local flavor. This traditional method involves cooking the corn on the cob in a mixture of water and milk, with a few fresh corn leaves to enhance its natural sweetness. The result is tender, fragrant, and deliciously creamy corn without the need for butter during cooking. Using whole milk can further enrich the taste of each kernel of corn on the cob. This technique ensures a unique taste experience that will delight your taste buds with every bite.

Ingredients

Servings

160 kcal

Preparation

Instructions

0/4

Step 1
Prepare the ears: Remove the leaves and the silks (filaments). Keep aside two elegant corn husks. Rinse the ears and the leaves.
Step 2
Boil: In a large saucepan, pour water and milk. Add sugar if desired. Place the corn husks at the bottom of the water – they will flavor the water.
Step 3
Cook the corn: Bring to a boil. Add the corn ears. Reduce heat slightly and cook at low heat for 10 to 15 minutes, according to desired tenderness.
Step 4
Season and serve: Remove the ears with tongs, season and serve immediately, natural or with butter and salt to taste.

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Our Tips

Chef's tips for making this recipe

Use whole milk for a richer taste. Do not salt the cooking water to avoid hardening the kernels; salt afterward. For an herbal twist, add thyme or rosemary.

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Serving Suggestions

Cooking corn on the cob in water and milk, flavored with its own leaves, provides a simple yet magical culinary experience. Whether for a family dinner or a BBQ, this method guarantees tender, sweet ears of corn. Enjoy them naturally or with a touch of melted butter, it's a Quebec summer essential, where corn on the cob always takes center stage. Let's not forget that corn on the cob, with its sweetness and aroma, is a true treasure of our summer tables.

Frequently Asked Questions

2 questions about this recipe

Use whole milk for an even richer taste.
Sugar in water does not make the corn sweet, but enhances its natural flavor.
Do not salt the cooking water: this could harden the corn kernels. Salt only at the end.
To keep the ears warm, leave them in hot water (off the heat) with the lid on.