Originally published on “Blaise the Baker” July 19th, 2015
Awhile back, I found a recipe on Facebook for “the best corn on the cob you will ever eat”. I saved it, and had not really tried it, until now. I made a few changes, and I wanted to share them here with you. All in all, pretty good! The milk and butter give the corn a “deeper” flavor, and it is a different way than just boiling them in water… Pretty interesting. I would recommend you try this…
Butter and Milk Corn on the Cob
Corn on the cob
1 stick (4 oz.) salted butter
1 cup white milk
2 teaspoons salt
2 teaspoons black pepper
Start by filling a large pot with water. Add the stick of salted butter and milk – bring to a boil over high heat.
Once boiling, add the corn on the cob, then reduce the heat to about medium-high. Allow to continue cooking for about 20-25 minutes.
Turn off the heat, allow to cool slightly and serve with butter, salt, pepper, cheese, etc.