Many of us look forward to fresh corn on the cob. You can grill it alongside other veggies, like zucchini and peppers — but sometimes prepping and cleaning the barbecue can feel like a whole ordeal. When we want a simpler option, we opt for boiling it on the stovetop. It may not sound as tasty, but these tips will make your boiled corn even juicier and sweeter than it is on the grill — and all you need is milk and butter!
Boiling corn makes the kernels soft and tender, so that you can bite into them easily. However, it can also end up pretty bland if you just use plain water. You already slather the corn in butter once it’s cooked, but adding a couple tablespoons of butter to the pot as well will infuse the kernels with a luxurious creaminess.
Plus, you can amp the flavor up even further by adding milk to the boiling water. A little goes a long way to bring out its natural sweetness. This butter and milk combo is a clever way to take the veggie to a tastier new level.
We recommend following the recipe from Simple and Delish by Canan’s YouTube channel (see the full video below). If you’re making a bigger batch of corn, double or triple the amount of milk and butter used in the recipe.
- Remove silky fibers and husks from 5 ears of corn. (Check out this easy corn-shucking hack to get the job done quicker!)
- Fill large pot halfway with water and bring to boil over high heat. Add 1/2 cup whole milk and 2 tablespoons salted or unsalted butter to pot.
- Once butter melts, place corn in pot. Reduce heat to medium and let corn simmer for 8 to 10 minutes.
- Remove corn from pot and serve on a platter while still warm. Brush with a few tablespoons of melted butter for an extra touch of liquid gold.
Check out the the full step-by-step breakdown:
Who knew these two simple fridge staples could make corn on the cob even more delicious? Just be sure to cook plenty — this trick will definitely have everyone begging for second helpings. Finally, if you end up with any leftovers, take a peek at our guide for how to reheat corn on the cob — you can make it just as juicy, crunchy, and sweet as it was on the day you cooked it.
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