Indulge in the simplicity of this Butter-Boiled Corn on the Cob recipe. The combination of milk, butter, and seasoning creates a luxurious bath for the corn, resulting in a flavorful and tender dish. It’s a quick and easy way to elevate the classic boiled corn, making it a perfect side for any occasion.
Butter-Boiled Corn on the Cob Recipe
Ingredients:
- 4 medium corn ears, husked and halved
- 1 cup milk
- 1 stick unsalted butter
- Salt and pepper to taste
How to Make:
- Simmer Water: In a wide pot, bring a sufficient amount of water to a simmer over medium-high heat.
- Prepare Corn: Husk and halve the ears of corn.
- Create Butter Bath: In a large kettle, combine 1 cup of milk, a stick of unsalted butter, and 1 teaspoon of kosher salt.
- Boil Corn: Reduce the heat to low and gently introduce the corn into the butter bath. Bring to a boil and let it simmer for approximately 8 minutes.
- Serve: Use tongs to remove the corn from the butter bath, and serve immediately.
- Leftovers: Any leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Tips:
- Fresh Corn: Choose fresh and firm corn for the best results.
- Butter Bath: The milk and butter bath adds richness to the corn. Ensure the butter is fully melted for even coating.
- Seasoning: Adjust salt and pepper according to your taste preferences.
- Serve Promptly: For the best experience, serve the butter-boiled corn immediately while it’s hot.
- Variations: Experiment with additional seasonings like herbs or spices to customize the flavor.
This Butter-Boiled Corn on the Cob is a delightful side dish that captures the essence of sweet corn in a rich and buttery embrace. Enjoy the simplicity and deliciousness of this classic recipe!
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