A Down-Home Favorite: Milk-Boiled Corn On The Cob
If you’re from the Midwest, you probably grew up eating corn on the cob weekly in the summertime. That’s one reason why, here in the Hiland Kitchen, we like to keep it near the top of our menu all summer long.
Sure, you can boil or grill ears of corn and they’ll turn out tasty. But to us, there’s nothing like the recipe below to help bring out the best in fresh sweet corn.
PS – If you have another delicious way to cook your fresh sweet corn, please share it in the comments section. We are always ready to try something new!
Milk-Boiled Corn on the Cob
- 8 cups water, or as needed to cover corn
- Tip: Don’t add salt to the cooking water as it can make the corn less tender
- 1 cup Hiland Dairy Milk
- 1/4 cup Hiland Dairy Heavy Whipping Cream
- 1/4 cup Hiland Dairy Butter
- 1/3 cup white sugar
- 8 ears corn on the cob, husks and silks removed
Place water in a large stock pot and bring to a boil. Add the milk, sugar, cream and butter and boil until sugar dissolves and butter melts. Place the corn into the boiling mixture and then reduce heat to low. Simmer corn until tender, 7 to 8 minutes. Using tongs, remove from the liquid and set aside under aluminum foil to keep warm until served.
Find more classic recipes here.