Boiled Corn on the Cob
Milk boiled corn! Truly THE ONLY way to cook corn on the cob (in an epic butter tub of program)! So buttery so sweet!
A butter tub to prepare dinner up all your fresh new summer months corn on the cob in 30 minutes or much less? Yes Certainly Certainly. Wherever do we sign up?
No, but really, this milk-butter bath is merely epic below. It doesn’t have to have way too numerous components (nor considerably energy). And if you have some actually truly sweet corn this time, you can absolutely opt out of the brown sugar.
But if you want to make this all 12 months spherical (and you do not have much religion in the corn), the sugar will make all the distinction right here.
No need to have to slather on that softened butter either. The butter bath has taken care of all that function for you. Only garnish with chives (and time with s+p if necessary) and serve.
Boiled Corn on the Cob
Milk boiled corn! Really THE ONLY way to prepare dinner corn on the cob (in an epic butter bathtub of class)! So buttery so sweet!
entree
Boiled Corn on the Cob
Chungah Rhee
Substances:
- 3 cloves garlic, halved
- Kosher salt and freshly floor black pepper, to flavor
- 2 cups complete milk
- 1/2 cup unsalted butter, cubed
- 1/4 cup brown sugar
- 6 ears corn, husks removed and halved
- 3 tablespoons chopped refreshing chives
Instructions:
- Mix 4 cups h2o, garlic, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper in a massive stockpot or Dutch oven over medium heat. Convey to a boil lower warmth and simmer for 10 minutes.
- Stir in milk, butter and brown sugar. Deliver to a boil doing the job very carefully, increase corn, lessen heat and simmer right until just tender, about 10 minutes.
- Provide straight away, garnished with chives, if wished-for.
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