Thursday, June 30, 2011

Perfect Corn on the Cob

It's gotta be the milk...or the butter...or the sugar...or all three that make this corn cook perfect every time. I've always hated boiling my corn on the cob because I didn't think it tasted very good, so I usually grilled it, which meant we only had it when we grilled. Now I can cook it any time! This really is the best way to fix corn, except when I'm grilling it. I LOVE it grilled! Give this a try and let me know what you think! Thanks Siggy for sharing!

Perfect Corn on the Cob
from Siggy Spice

6-8 ears corn, husks and silk removed
1 cup milk (try to use whole milk)
1/3 cup sugar
1/2 stick butter

Directions:Fill a large pot half-full with water, making sure all corn will fit in and be covered with water. Do not salt the water. Salting the water draws out the moisture of the corn kernel and makes it bitter.

Add the milk, sugar, and butter. Bring to a boil, add in corn cobs. Reduce heat to a simmer and allow to cook for 8-10 minutes, or just until tender. Try not to overcook it or it will become tough. Remove from water and serve with butter and salt to taste.


4littlefergusons said...

Milk? Wow, now that is something I have never heard of. I love to try new things, so...I'm in! Thanks for sharing!

E @ Act Fast Chef said...

Yeah, I had never heard of adding milk either! I will have to try that, thanks for sharing!

Rita said...

That's my recie and you are right it is always perfect. I always add milk when cooking corn on the cob. But I think it is Important to have Fresh corn.


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