I stumbled upon a technique for cooking corn on the cob that I had never thought to do before. As I state in the title though, this is the only way I will ever make corn on the cob again so you should definitely try it.
I will began by openly admit that I don’t always buy the best quality corn that I could buy. Maybe that is why I am more open to splurging on these additional ingredients to achieve a better tasting vegetable. If corn is not in season or you are worried about the flavor of the corn, I would definitely recommend these small additions to your cooking water.
Since you are adding butter to the water, I didn’t even need to add a pat of it to my corn. It coats the corn cobs and gives you the buttery taste without the messy butter drips. Love the taste of a good sweet corn? The addition of milk and sugar adds the sweet taste to the corn that is sweet, but not too sweet.
I can’t recommend this recipe enough and hope you can give it a try this summer. If you don’t believe my guidance on cooking, seeing my son down three ears and beg for more is a great testimony to this tasty goodness.
Milk Boiled Corn on the Cob (adapted from this recipe on Recipezaar)
6-8 ears corn, husks and silk removed
water
1 1/4 cup milk
1/3 cup brown sugar
1/4 cup butter (optional and to add to the water)
Fill a large stock pot half full with water (use a large enough pot to hold all the corn). Add in the milk, sugar and butter. Bring to a boil, then add in the corn cobs. Reduce heat to a simmer and allow corn to cook for 7-8 minutes or until just tender, depending on size of corn try not to over cook the corn as it will become tough. Using long tongs remove and place on a plate or in a bowl, then cover with foil until ready to serve. Serve with butter and salt to taste (optional as I think this has the perfect flavor).
Interesting technique! I try to buy only from the farmer’s market. Then I microwave (covered) for 3 mins–cooking it without water preserves all that just-picked corny goodness. (When it’s super-fresh, it only cooks 90 secs, just long enough to heat.) But this sounds like a great way to use less-than-optimal ears.
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I’ll have to try this soon–thanks for the idea.
Happy graduation day, Ethan!
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Amy this sounds awesome! And I just bought some fresh corn today so I’ll try this.
thx!
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This sounds great, Amy! I will have to try this. Our farmers’ market has been a great place to find delicious and not too expensive sweet corn…
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I think I’m going to go buy some corn today and try this one out!!
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sounds good but would it work for just regular frozen corn on the cob?
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Letters, Numbers& Books- Yes, I think it would work, but you would just need to adjust the cooking time according to the package. I would imagine it would definitely enhance the flavor of the frozen corn!
Let me know if you guys try it! Like I said, if the corn is great & in season, you could definitely skip this step. If you are buying your corn at the local superstore and not to sure about the quality… this is an amazing way to cook it
Happy Memorial Day, everyone!
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okay Amy, i made this for dinnner…it’s rad! thanks again!
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Sounds tasty!
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I’m interested in trying this recipe, Amy! We live on a farm, so sweet corn is part of summer. I can’t wait to try it!
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Having grown up in Iowa with summer roadside corn stands, I am spoiled enough that I never purchase “suboptimal” corn. I buy it in July and August, enjoy it in the summer — and freeze the good stuff for later use.
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Tried this the other night, and it turned out really yummy! I didn’t use any extra butter, and it was very sweet. Great idea!
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Oh Yum! I can’t wait to try this!
Thanks for sharing!
~Liz
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I will have to try this, too, but my favorite way so far is to grill it without the husks, it makes the sweetness more flavorful, plus it adds a little smokiness as well.
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I usually Steam the corn on the stove in a large pot. I only put about 2 1/2 – 3 inches of water, add about 1/4 C milk, and cover the ears with white sugar. THE BEST. I am going to try the above (I never thought of using brown sugar.)
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