The following “CHEW THIS!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information.

Butter and Milk Corn on the Cob

Blaise Doubman

There are so many ways to make corn on the cob. You can microwave it, grill it, put it in the oven and boil it on the stove. Lots of people tend to like to cut the corn off the cob before eating but I think that ruins all the fun. Sure it is a lot neater to eat in since of the word but it really takes away some of the fun of eating corn in the cob. Let us be honest here a minute, who, besides me, likes eating corn on the cob and making an absolute mess? I love eating corn on the cob and having the butter and salt more or less dripping down my arms. Ha! I can appreciate those who do take the time and have the patience of cutting it off the cob but not here and not me. I like actually eating it and munching on it left to right like a typewriter. 

The recipe I am sharing here today is my favorite way of making it. Sure you can boil corn on the cob, on the stove, in a pot of water or salted boiling water but why not boil it in butter and milk? Why not add flavor while you are boiling it? Do you still add butter and salt after the corn is out of the hot tub and onto your plate? Absolutely! And the more the better, as always. If you make this, drop me a line and let me know what you think! 

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.

Enjoy!

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