Description
Indulge in the summertime delight of Easy Boiled Corn on the Cob, prepared with the Milk and Butter Method. This recipe results in tender, juicy kernels that burst with sweetness, enhanced by creamy butter and a hint of milk. Perfect for summer picnics or cozy family dinners, this dish brings joy to every bite and is sure to impress your guests!
Ingredients
Scale
- 4 ears fresh corn on the cob
- 4 cups water
- 1 cup whole milk
- 4 tablespoons unsalted butter
- Salt to taste
Instructions
- Husk the corn, removing all silk strands, and rinse under cold water.
- In a large pot, combine water and milk; bring to a boil over medium-high heat.
- Carefully add the shucked corn to the boiling mixture, ensuring it is fully submerged.
- Cook for 5-7 minutes until the corn is bright yellow and tender.
- Remove from heat, drain excess liquid if needed, then slather with butter and sprinkle with salt before serving.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Side
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 ear of corn on the cob (approximately 100g)
- Calories: 130
- Sugar: 3g
- Sodium: 30mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg