The Best Corn On The Cob With Garlic Butter
Try this The Best Corn On The Cob With Garlic Butter recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- salt to taste
- 2 tablespoons fresh chopped parsley
- 4 fresh ears of corn husks and silks removed
- 1 litre of milk (full fat)
- 2 cups water (or enough to cover the corn completely)
- salt (about 1 tablespoon)
- 1/2 cup butter/spread of choice (i use reduced fat/light)
- 1 clove garlic crushed (or 1 teaspoon garlic powder)
- Carbohydrate 0.12027 g
- Cholesterol 0 mg
- Fat 0.01501 g
- Fiber 0.0626999990940094 g
- Protein 0.05643 g
- Saturated Fat 0.002508 g
- Serving Size 1 1 Serving (5g)
- Sodium 873.119 mg
- Sugar 0.0575700009059906 g
- Trans Fat 0.004541 g
- Calories 1 calories
Combine the corn, milk, water and salt together in a large saucepan/pot and bring to the boil. When the milk begins to rise, reduce heat down to low and remove from the pot from the heat if necessary to allow the milk to fall if rising to rapidly. Return to low heat and gently simmer until the corn kernels are just tender (about 5-8 minutes) -- (I always remove one out of the water with tongs to test with a fork. You can 'feel' the burst when piercing the fork through). Leave them in longer until they 'burst' with a fork.Remove each cob with tongs and serve with butter...or serve plain!Add all ingredients into a small serving bowl, and mix until combined.
