Zaika

Livingston

Scottish Cuisine

Boiled Corn on the Cob

ByZaika Livingston

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Boiled Corn on the Cob - Milk boiled corn! Truly THE ONLY way to cook corn on the cob (in an epic butter bath of course)! So buttery so sweet!

Milk boiled corn! Really THE ONLY way to prepare dinner corn on the cob (in an epic butter bath of program)! So buttery so sweet!

Boiled Corn on the Cob - 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 bathtub to cook up all your clean summer time corn on the cob in 30 minutes or fewer? Indeed Certainly Certainly. The place do we sign up?

No, but seriously, this milk-butter tub is basically epic listed here. It doesn’t involve far too quite a few ingredients (nor much exertion). And if you have some really definitely sweet corn this season, you can completely decide out of the brown sugar.

Boiled Corn on the Cob - Milk boiled corn! Truly THE ONLY way to cook corn on the cob (in an epic butter bath of course)! So buttery so sweet!

But if you want to make this all calendar year round (and you never have a lot faith in the corn), the sugar will make all the difference here.

No require to slather on that softened butter both. The butter bathtub has taken care of all that get the job done for you. Only garnish with chives (and period with s+p if desired) and provide.

Boiled Corn on the Cob

Produce: 6 servings

prep time: 10 minutes

cook dinner time: 20 minutes

overall time: 30 minutes

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

10 minutes20 minutes

Chungah Rhee

Components:

  • 3 cloves garlic, halved
  • Kosher salt and freshly ground black pepper, to flavor
  • 2 cups complete milk
  • 1/2 cup unsalted butter, cubed
  • 1/4 cup brown sugar
  • 6 ears corn, husks eliminated and halved
  • 3 tablespoons chopped fresh chives

Directions:

  1. Blend 4 cups drinking water, garlic, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper in a substantial stockpot or Dutch oven about medium heat. Convey to a boil reduce heat and simmer for 10 minutes.
  2. Stir in milk, butter and brown sugar. Deliver to a boil working very carefully, add corn, minimize heat and simmer until just tender, about 10 minutes.
  3. Provide immediately, garnished with chives, if ideal.