Amy Clark

The Only Corn on the Cob I Will Ever Make Again

I stumbled upon a technique for cooking corn on the cob that I had never thought to do before. As I state in the title though, this is the only way I will ever make corn on the cob again so you should definitely try it.

I will began by openly admitting that I don’t always buy the best quality corn that I could buy. Maybe that is why I am more open to splurging on these additional ingredients to achieve a better tasting vegetable. If corn is not in season or you are worried about the flavor of the corn, I would definitely recommend these small additions to your cooking water.

Since you are adding butter to the water, I didn’t even need to add a pat of it to my corn. It coats the corn cobs and gives you the buttery taste without the messy butter drips.

Love the taste of a good sweet corn? The addition of milk and sugar adds the sweet taste to the corn that is sweet, but not too sweet.

I can’t recommend this recipe enough and hope you can give it a try this summer. If you don’t believe my guidance on cooking, seeing my son down three ears and beg for more is a great testimony to this tasty goodness.

Milk Boiled Corn on the Cob (adapted from this recipe on Recipezaar)

6-8 ears corn, husks and silk removed
1 1/4 cup milk
1/3 cup brown sugar
1/4 cup butter (optional and to add to the water)

Fill a large stock pot half full with water (use a large enough pot to hold all the corn). Add in the 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 (optional as I think this has the perfect flavor).

Published May 25, 2009 by:

Amy Clark

Amy Allen Clark is the founder of You can read all about her here.

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