When the summer season rolls around here in Northeastern Pennsylvania, there is a large amount of people that look forward to backyard barbecues and cookouts. Although hamburgers, hot dogs, and kabobs play a large role in these events, I’m about to share with you my delicious Corn on the Cob recipe that most certainly will become your staple side dish that will accompany all these fan-favorites. The caveat with my recipe, however, is that it is imperative to cook this in a pot of water rather than grilling it. You will learn the reason for this as I explain the recipe further, but it basically boils down to (see what I did there?) infusing milk, butter and sugar into the corn as it cooks. This, quite simply, draws out the natural flavor of the corn and results in the most amazing corn you will ever taste!
To make my Corn on the Cob, you are going to need corn, of course. Sweet corn is in season between June and August, so for the best possible results with this recipe, make sure you’re buying it during that window of time. You are also going to need whole milk, salted butter, and sugar. The milk and sugar will enhance the natural sweetness of your corn, while the butter will kick the flavor up a notch.
To make this corn, begin by filling a very large pot about halfway with water. A Stock pot or large Multi-pot works best for this recipe, but Corn pots and Canning pots are also great options if you are making a lot of corn at the same time. Bring the water to a rolling boil. Then add the milk, butter and sugar. As soon as the butter has melted completely, carefully add the corn to the pot (I use tongs to do this so I can lower each ear of corn into the water without splashing the boiling water out of the pot). Reduce the heat to medium-high and simmer for about 6 to 8 minutes.
Remove the corn from the cooking liquid and place it on a plate or serving dish. It will come out of the pot with tender, plump, juicy kernels that are exploding with sweetness! Smother it in melted butter and salt (to taste) just before enjoying it.
It is important to note that you should NEVER add salt to the water you boil your corn in, as it will dehydrate the kernels during the cooking process, resulting in shriveled corn on the cob (NOT GOOD)!
Corn on the Cob
This Corn on the Cob recipe boils up the tastiest, sweet, corn there is! It comes out perfect every time and is the best addition to any barbecue, or side dish to several main courses.
6-8 ears of sweet corn, husks and silks removed (cut in half if desired)
1 cup whole milk
1 stick salted butter
1 Tablespoon sugar
- Fill a large pot up about halfway with water. Bring the water to a rolling boil. Add milk, butter and sugar. As soon as the butter has melted completely, carefully add the corn to the pot. Reduce the heat to medium-high and simmer corn for 6 to 8 minutes.
- Remove corn from the cooking liquid and smother it in melted butter and Himalayan pink salt (to taste).
- Note: NEVER add salt to the water the corn is boiled in, as it will dehydrate the kernels during the cooking process and result in shriveled corn on the cob.