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Down Home Milk & Honey Corn On The Cob

If you don’t try any other new corn recipe this season, try this. Down Home Milk & Honey Corn On The Cob is slowly simmered in a rich and cream, naturally sweetened broth with a hint of spice & a dash of fresh herbs. The juicy, tender kernels are just begging to fall right off the cob when it’s done.

Milk & Honey Sweet Corn

Where we live is pretty much a central location to everything. We’re firmly entrenched in the suburbs, but drive 30 minutes one way and you’re in the city/state capitol.

Go the opposite direction for the same amount of time and you’re in the beautiful Blue Ridge Mountains.

Go one county over and as far as the eye can see are corn fields.

There’s nothing I appreciate taking advantage of more than all the access that gives us to a variety of fresh, relatively local produce.

Milk & Honey Sweet Corn 2

 And right now with 8-10 ears of local sweet corn for $2 at most of the grocers– there’s no denying that that’s what’s in ‘season’ right now.

There’s so many things you can do with corn, on the cob or cut off. Nothing beats the addition of freshly grilled corn to a meal or a dish.

Bought too much because you always get sucked in by a great deal? Blanche it and freeze it, stocking the freezer to have it and enjoy enjoy all Winter long.

Even with the almost endless options, I’d be lyin’ if I said I didn’t have a favorite way to prepare it though. 

Boiled. But not in water like so many do.

Instead, our corn is boiled in a rich milk broth infused with sweet honey, creamy butter, and a little kick from some Cajun spice seasoning.

Milk & Honey Sweet Corn 3

Down in the South, there’s no doubt that our sweet corn is naturally, well, sweet– but that doesn’t mean a few tweaks to the standard boil & cook method can’t take it to the next level.

The secret to the best Southern-style sweet, sweet corn?

Slow boiling it in a creamy, naturally sweetened broth of milk and honey with hint of spice & a dash of fresh herbs.

Can I Reuse The Leftover Corn Milk Broth?

Don’t like food waste or to throw out perfectly good broth? Me either.

Save and freeze this leftover broth for later use in soups and chowders or in corn bread.

Can you think of another creative use for it? I’d love to hear it in the comments!

Other Yummy Ideas For Using Corn On The Cob

Down Home Milk & Honey Corn On The Cob is a Southern Summer staple.

Make enough for the family for dinner, or make A LOT and share the love.

Whatever the venue, one bite of this and some sort of bond’s sure to form over the recipe.

Looking for other delicious recipes using corn on the cob? Try These:

If you’ve tried this DOWN HOME MILK & HONEY CORN ON THE COB or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTERESTFACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Down Home Milk & Honey Corn On The Cob

The best recipe for juicy, tender sweet corn that's as easy to make as it is to devour at dinner
4.67 from 6 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 8


  • 8-10 ears of fresh shucked, and well rinsed sweet corn
  • water
  • 1 cup of 2 % or whole milk
  • 1/2 cup of heavy cream
  • 1 stick of unsalted butter
  • 3 tbsp of honey
  • 1 tsp of Cajun or Creole seasoning
  • freshly ground salt & pepper to taste
  • chopped parsley for garnish optional


  • Fill a stock pot half full with water. To the pot add the milk, cream, butter, honey, Cajun or Creole seasoning, and salt and pepper, to taste. Whisk everything together until evenly incorporated. Add in the corn cobs, whole or cut to size. Heat the pot over low heat to warm the milk and melt butter.
  • Turn the heat up just below medium, careful not to let milk mixture actually come to a boil. Allow the corn to slowly simmer in the milk mixture for 10-12 minutes.
  • Remove the pot from the heat, and using tongs remove the corn from the milk and honey mixture. Let the corn rest one minute and serve immediately.


Recipe adapted from The Mccallum's Shamrock Patch
Did you make this recipe?Share it on Instagram @4sonsrus or tag #4sonsrus!


Down Home Milk & Honey Corn On The Cob

4.67 from 6 votes (6 ratings without comment)

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    1. I’m often tempted to do the same. Instead I save the leftover broth and use it in my soups and chowders.

      1. I am so glad to have found your page!!!! great recipe & I have 4 sons as well…ages 18, 16, 14, & 11!!!! They eat a lot and new recipes are always welcome! Thanks!

  1. Is there anything I can substitute for creole seasoning? We don’t care for spicy food. Can I just leave it out or substitute with other herbs or spices?

    1. Susan, creole is usually a blend of blend of salt, garlic powder, freshly ground black pepper, onion powder, paprika and cayenne pepper. The spiciness depends on the ratios of each used. I’d just taste as you go until it has the flavor you’d like, without the spice from the pepper and cayenne. I’d also recommend a smoked paprika.

  2. Such a great share at Weekend Potluck – thank you! I can’t wait to try this corn on the cob! We hope to see again this Friday, have a great week!

  3. This is my first time here and “oh my” you can cook!!! This corn on the cob looks absolutely mouth watering!! I can’t wait to browse around some more.
    God Bless,

    1. Thank you so much, Leslie! I hope you find many things you like, and that we’ll see you again soon.

  4. I made this recipe yesterday for a Mother’s Day brunch for the mothers at my church. It was a hit. My daughter ate 4. It was so good I decided to make for today”s dinner.

    1. I’m so glad to hear that everyone loved it. My favorite is how easy it is to infuse each ear with such yummy flavor, even for a crowd.

  5. Do you have any recipes posted on your site that use the broth?? I am tempted to save it, but dont know how to use it. Btw, the corn was delicious!!!

    1. No, and while I’ve thought about it- it honestly just didn’t seem practical because it would require someone else to have made this recipe. I will say we do save the broth and our favorite way to use it is in place of milk in cornbread or in any of our favorite Summer soups.

    1. No, and I don’t do heat from spices well. It does however give it a great flavor profile. If you’re worried, add less than the given amount, taste, and go from there!

  6. Sounds good. The only problem is that you cannot drain the cooking liquid down the drain because the butter will cool and coagulate and clog your drain.

  7. You write “The secret to the best Southern-style sweet, sweet corn? Slow boiling it in a creamy, naturally sweetened broth of milk and honey” …. yet in the directions you say to not let the liquid come to a boil.
    Can you explain this? Thanks

    1. Sorry for the confusing wording. You don’t want it to come to a real ‘rolling’ boil as it will most likely curdle. Instead what I meant by ‘slow boil’ was more of a simmer.

  8. Curious as to why you would cook firmer kernels the shorter length of time & softer ones longer? It does sound delicious!