Julia's Simply Southern: Milk Boiled Corn >

Wednesday, May 31, 2017

Milk Boiled Corn


How do you prefer boiling corn on the cob? For me, it's always Milk Boiled Corn. It really does add a rich and delicious sweetness to your corn. It is considered by many to be the best way to prepare corn on the cob.

Ingredients

  • 2-6 Ears of Corn, depending on amount needed to serve
  • 5 c Water
  • 1 c Heavy Cream or Whole Milk
  • 1 Stick of Butter
  • 1/2 tsp Salt
  • Pinch of Black Pepper 

Prepare corn by shucking. Slice off each end piece of the corn. This gives you neat corn sections but is optional. I usually cut corn on the cob into halves or thirds. You can serve the whole ear of corn if preferred. 

Add water, heavy cream or milk, butter and seasonings to a stock pot or dutch oven.

Add the corn on the cob pieces.

Bring to a simmer over medium high heat. Simmer for 15 minutes.

Remove corn and serve.

Some people add sugar to the boiling liquid but I find that it is not necessary with fresh corn, which already has a sweetness to it anyways.

When I prepare corn this way, I have also found it is not necessary to butter the corn while eating it. All of the flavor you need is already there! Simply delicious. 














1 comment:

  1. My Grannie make corn like this and it sure is good! Your post is awesome and thanks so much for sharing it with us at Full Plate Thursday. Hope you are having a great day and come back to see us real soon!
    Miz Helen

    ReplyDelete

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