Prep 10 mins
Cook 15 mins
When you add milk to the liquid in which you cook corn on the cob, it keeps the kernels from becoming bitter.
- 1 gallon water
- 1 quart milk
- 4 tablespoons butter
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon red pepper flakes (optional)
- 12 ears fresh corn, shucked and silk removed
- butter or olive oil or soy sauce or maple syrup, for serving (optional)
- Place the water, milk, butter, sugar, salt, and red pepper flakes in a large, heavy pot and bring to a rolling boil over high heat.
- Add the corn, reduce the heat to a simmer, cover, and cook until tender, about 5 to 8 minutes.
- Remove the pot from the heat and let stand until needed.
- Drain and serve hot, either plain or with the condiments of your choosing, such as oil, butter or maple syrup.
Wow this was good!!! I was looking for a new way to cook corn on the cob- It was soooo sweet and tender. I cooked it for a little longer (10 min)- and only made 2 cobs of corn instead of 12. We will be having this again soon. Thanks so much for sharing!
This was great! This would work good with corn that isn't so fresh and may have lost some of it's sweetness. I usually roast my corn on the grill, but my husband wasn't here to help me with it so I wanted a way to cook them on the stovetop. I left the butter out of the water and served it with the corn. Thanks!
I made a slight modification to this so need to state that first. Instead of using a quart of milk I just poured some unsweetened almond milk in it. I think it was probably about a cup of almond milk. Everything else I did the same. I have never tasted better corn on the cob. Everyone at the table stopped talking and all you could hear was a chorus of mmmmmmmm. :)