Corn on the Cob

Adding milk to the water is the secret to perfect corn on the cob.

Servings: 4

4 ears corn
1 cup milk
2 Tbsp. melted or Clarified Butter

1 tsp. salt
2 quarts water

Shuck corn
Remove the husks and silks of the corn and discard. Set the ears of corn aside.

Boil corn
In a large stock pot, bring the water and milk to a boil. Add the corn, cover, and boil for five minutes. Drain corn and set aside for serving.

Drizzle melted butter and sprinkle salt over corn, and serve warm.

Print This Post Print This Post

Leave a Reply




You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>