✔ Updated · butter-and-milk boil method + real quantities
My KFC corn on the cob recipe is a copycat-style version of the short, buttery cobs served alongside fried chicken. It’s the side I make most in summer.
At a glance
The one tip that matters: Simmer the corn in water with milk, butter and a little sugar, then brush it with melted salted butter and sprinkle with salt right before serving.
Instead of plain water, the corn simmers in water with a little milk, butter and sugar, which keeps the kernels sweet and juicy. It's then brushed with melted butter and salted while it's still hot. Cutting each ear in half gives you the familiar cobette size, and the whole thing takes about 20 minutes. Grilling, oven and make-ahead options are below.
Why You'll Love This Corn
- Extra sweet and juicy from a quick simmer in milk, butter and a little sugar.
- Classic cobette size, just right for a fried chicken dinner or a kid's plate.
- Ready in 20 minutes with ingredients you probably already have.
What Makes KFC-Style Corn on the Cob Different?
The corn served with fried chicken at KFC is short, cut-down cobs, warm and buttery, with a sweet, juicy bite. At home, the easiest way to get that is to cut fresh ears in half and simmer them in a quick butter-and-milk bath with a spoonful of sugar. The milk mellows the water, the sugar boosts the corn's own sweetness and the butter coats every kernel.
Finish with a brush of melted salted butter and a pinch of salt as soon as the corn comes out of the pot. I never skip the salt. For the rest of the meal, browse our KFC copycat recipes.
Watch How It's Made
Our short video shows the corn going from husk to buttered cobette. The recipe card below has the exact amounts and times.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Buy the freshest corn you can. Look for bright green, tightly wrapped husks, moist golden-brown silk and plump kernels right up to the tip. I buy mine at the farm stand the day I cook it. Corn loses sweetness quickly after picking, so cook it within a day or two.
- Season at the end. The milk, butter and sugar flavor the cooking water, and salting the buttered corn just before serving lets you control exactly how salty it gets.
- Don't overcook it. Fresh sweet corn only needs 6 to 8 minutes once the water is back at a boil. Longer and the kernels turn starchy and chewy.
- Use a sharp, heavy knife to cut the cobs. Cut on a stable board and rock the blade through the cob. Snapping the ears by hand also works if they're fresh.
- Frozen corn on the cob works too. Add frozen cobettes straight to the boiling liquid, no thawing needed, and cook for 8 to 10 minutes.
- Butter while it's hot. The butter melts into the rows of kernels best right out of the pot.
KFC Corn on the Cob (Copycat)
4
servings10
minutes10
minutes150
kcal20
minutesCopycat-style KFC corn on the cob: fresh ears cut into short cobettes and simmered in water with milk, butter and a little sugar until tender and extra sweet, then brushed with melted butter and seasoned with salt. A quick, buttery side for fried chicken in about 20 minutes.
Ingredients
- For the Corn
4 ears fresh sweet corn, husked and cut in half
- For the Cooking Liquid
8 cups water
1 cup whole milk
2 tablespoons unsalted butter
2 tablespoons granulated sugar
- To Finish
2 tablespoons salted butter, melted
1/2 teaspoon salt, to taste
optional: smoked paprika, garlic powder or chopped parsley
Directions
- Prepare the Corn
- Pull the husks and silk off the corn and rinse the ears under cold water, rubbing away any silk that clings between the rows of kernels.
- Snap or cut each ear in half crosswise with a large, sharp knife to make 8 short cobettes. Rock the knife gently, or tap the back of it with your palm, rather than forcing it through.
- Cook
- In a large pot, combine the water, milk, unsalted butter and sugar. Bring it to a boil over high heat, stirring once to dissolve the sugar. Save the salt for the end.
- Lower the corn into the pot with tongs. Return it to a gentle boil and cook for 6 to 8 minutes, until the kernels are bright yellow, plump and tender when pierced with a fork.
- Lift the cobettes out with tongs and let them drain for a few seconds.
- Finish
- While the corn is hot, brush it all over with the melted salted butter.
- Sprinkle with salt, plus a pinch of paprika, garlic powder or parsley if you like, and serve right away.
Recipe Video
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Other Ways to Cook It: Grill, Oven and Make-Ahead
- Grill: boil the cobettes for 4 minutes, then grill over medium-high heat for 4 to 6 minutes, turning, until lightly charred. Brush with butter and salt.
- Oven: brush husked cobettes with butter, wrap each in foil and bake at 400°F for 20 to 25 minutes, until tender.
- Slow cooker: wrap buttered cobettes in foil and cook on High for 2 hours or Low for 4 hours. Good for keeping corn warm at a party.
- Make ahead: cook the corn, let it cool and refrigerate for up to 3 days. Reheat in simmering water for 2 to 3 minutes, then butter and salt.
- Flavored butters: mix the melted butter with a pinch of garlic powder and parsley, smoked paprika, or grated Parmesan and a little chili powder.
Other KFC Dishes
KFC Famous Bowl (Copycat)
Cooks in 60 minutesDifficulty: EasyA copycat-style KFC Famous Bowl: buttery mashed potatoes layered with sweet corn and crispy popcorn chicken, smothered in a peppery brown gravy and finished with a three-cheese blend. Makes 4 big bowls in about an hour, with store-bought shortcuts if you are short on time.
KFC Mashed Potatoes and Gravy (Copycat)
Cooks in 35 minutesDifficulty: EasyCopycat-style KFC mashed potatoes: russet potatoes boiled until falling-apart soft, riced and stirred with hot butter, cream and milk for an extra-smooth, creamy mash, then served with a peppery brown KFC-style gravy.
15 KFC Copycat Recipes
KFC has some classic recipes and we’ve collated the secret sauce to allow you to replicate these KFC recipes. Follow our instructions and you’ll be able to bring Kentucky Fried Chicken into your own home.
Copycat KFC Popcorn Chicken
Cooks in 35 minutesDifficulty: EasyA copycat-style KFC popcorn chicken recipe: bite-size pieces of chicken marinated in buttermilk, tossed in a peppery paprika and garlic seasoning, double-coated in seasoned flour and breadcrumbs, then fried until golden, crunchy and cooked to 165°F.
KFC Mac and Cheese (Copycat)
Cooks in 30 minutesDifficulty: EasyA copycat-style take on KFC mac and cheese: soft elbow macaroni coated in a smooth, mild, extra-creamy sauce of milk, Velveeta and mild cheddar, thickened with a little cornstarch and seasoned with dry mustard. Ready in about 30 minutes on the stovetop.
Frequently Asked Questions
How does KFC make their corn on the cob?
KFC-style corn on the cob is short, half-length cobs that are cooked until tender and served buttered. This copycat-style recipe simmers the cobettes in water with milk, butter and a little sugar for extra sweetness, then brushes them with melted butter and adds salt.
Why put milk and sugar in the water for corn on the cob?
Milk and sugar help bring out the corn's natural sweetness and keep the kernels tasting fresh and juicy, while the butter adds richness as it cooks. You only need a cup of milk and a couple of tablespoons of sugar in a big pot.
How long do you boil corn on the cob?
Fresh corn on the cob takes 6 to 8 minutes once the water returns to a boil. Frozen cobettes need about 8 to 10 minutes. The corn is ready when the kernels are bright, plump and tender when pierced with a fork.
Can I make KFC corn on the cob in the microwave?
Yes. Put 4 cobettes in a microwave-safe dish with 2 tablespoons water, cover and microwave on high for 4 to 6 minutes, turning them halfway. Brush with melted butter and season with salt.
How do I store and reheat leftover corn on the cob?
Wrap cooled leftovers in foil or put them in an airtight container and refrigerate for up to 3 days. Reheat the foil-wrapped corn in a 350°F oven for 10 to 15 minutes, or microwave for 1 to 2 minutes until hot.
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