Boiled Corn on the Cob
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Milk boiled corn! Truly THE ONLY way to cook corn on the cob (in an epic butter bath of course)! So buttery so sweet!
A butter bath to cook up all your fresh summer corn on the cob in 30 minutes or less? YES YES YES. Where do we sign up?
No, but really, this milk-butter bath is simply epic here. It doesn’t require too many ingredients (nor much effort). And if you have some really really sweet corn this season, you can absolutely opt out of the brown sugar.
But if you want to make this all year round (and you don’t have much faith in the corn), the sugar will make all the difference here.
No need to slather on that softened butter either. The butter bath has taken care of all that work for you. Simply garnish with chives (and season with s+p if needed) and serve.
Boiled Corn on the Cob
Ingredients
- 3 cloves garlic, halved
- Kosher salt and freshly ground black pepper, to taste
- 2 cups whole milk
- ½ cup unsalted butter, cubed
- ¼ cup brown sugar
- 6 ears corn, husks removed and halved
- 3 tablespoons chopped fresh chives
Instructions
- Combine 4 cups water, garlic, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper in a large stockpot or Dutch oven over medium heat. Bring to a boil; reduce heat and simmer for 10 minutes.
- Stir in milk, butter and brown sugar. Bring to a boil; working carefully, add corn, reduce heat and simmer until just tender, about 10 minutes.
- Serve immediately, garnished with chives, if desired.
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