Milk Boiled Corn on the Cob
A method I have been using for over 30 years, you will never boil corn in just water again once you try this, this method produces a very tender and sweet corn on the cob, I promise! --- do not add in any salt to the water as it will make the corn tough
- Preparing Time: 5 minutes
- Total Time: 15 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 cup milk
- water
- 6 -8 ears corn husks and silk removed
- 1/4 cup whipping cream unwhipped (or use 1-1/4 cups milk)
- 1/3 cup sugar (can use more sugar)
- 1/4 cup butter (optional add to the water)
- Carbohydrate 11.2665000095241 g
- Cholesterol 44.5500000376604 mg
- Fat 13.3500000112854 g
- Fiber 0 g
- Protein 8.03550000679281 g
- Saturated Fat 7.93080000670431 g
- Serving Size 1 1 Recipe (314g)
- Sodium 104.068000085972 mg
- Sugar 11.2665000095241 g
- Trans Fat 1.19340000100884 g
- Calories 196 calories
Fill a large stock pot half full with water (use a large enough pot to hold all the corn). Add in the cream, milk, sugar and butter. Bring to a boil, then add in the corn cobs. Reduce heat to a simmer and allow corn to cook for 7-8 minutes or until just tender, depending on size of corn try not to over cook the corn as it will become tough. Using long tongs remove and place on a plate or in a bowl, then cover with foil until ready to serve. Serve with butter and salt to taste.
