Corn On The Cob
When you add milk to the liquid in which you cook corn on the cob, it keeps the kernels from becoming bitter.
- Ready In:
- 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
- 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.
MY PRIVATE NOTES
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Full disclosure - I haven't tried this recipe yet. I do cook my corn on the cob in water, salt, sugar, butter and milk. I don't measure and I only have two ears to cook but a dash of this and a bit of that and the corn is wonderful. But - I've never added red pepper flakes. That sounds genius! Can't wait for corn season to try it. Corn cooked this way doesn't need anything else added. I eat my corn plain - no added butter or salt.