Corn recipes are the taste of summer. Fresh corn on the cob can be grilled, boiled or the kernels can be removed and mixed into salads and salsas. Corn is the perfect side dish for any summer bbq and get together. You can even use the bare corn cobs to make corn cob jelly.
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The next time you head to the grocery store or farmer's market for some sweet corn, try cooking your ears of corn this way. Instead of boiling in plain ol' water, try boiling corn in a delicious milk mixture. It infuses so much flavor into the corn and brings out the natural sweetness. I'm telling you, this will be your new favorite way to cook it.
How to Make Boiled Corn in Milk
To make milk boiled corn on the cob, you first want to remove the husk and silk. You can either cut each corn cob in half or just keep whole. Next, take out a large pot that's big enough to hold all of your corn and fill halfway with water. Add in about one cup whole milk and one stick of butter and bring to a boil over high heat. Salted butter is recommended, but if you only have unsalted butter on hand, that is totally fine. Just be sure to add in some kosher salt to the pot. For extra richness and flavor, you can always pour in about 1/4 cup of heavy cream or whipping cream. Also, if you want to add even more flavor into the milk mixture, you can get creative and add in flavorings like fresh or dried herbs, spices, hot sauce, citrus, etc.
Once the mixture comes to a boil, drop in your corn cobs and reduce the heat to a simmer. Simmer corn for 6-8 minutes or until it's tender and then remove from the cooking liquid. Keep an eye on the corn while it's cooking, if you overcook it, it'll become a bit tough.
Serve warm with salt and black pepper. There's really no need to slather the corn with butter because it's already so buttery and sweet, but if you want to serve with more butter, go for it! As far as the leftover butter and milk liquid goes, you can actually save it. Try using it in your mashed potatoes, biscuits, or creamy dessert recipe like rice pudding. It's even a great base for a creamy soup like chowder.
And that's all it takes to make milk boiled corn. You'll never go back to boiling corn in water again!
