How do you prefer boiling corn on the cob? For me, it’s always Milk Boiled Corn. It really does add a rich and delicious sweetness to your corn. It is considered by many to be the best way to prepare corn on the cob.
- 2-6 Ears of Corn, depending on amount needed to serve
- 5 c Water
- 1 c Heavy Cream or Whole Milk
- 1 Stick of Butter
- 1/2 tsp Salt
- Pinch of Black Pepper
Prepare corn by shucking. Slice off each end piece of the corn. This gives you neat corn sections but is optional. I usually cut corn on the cob into halves or thirds. You can serve the whole ear of corn if preferred.
Add water, heavy cream or milk, butter and seasonings to a stock pot or dutch oven.
Add the corn on the cob pieces.
Bring to a simmer over medium high heat. Simmer for 15 minutes.
Remove corn and serve.
Some people add sugar to the boiling liquid but I find that it is not necessary with fresh corn, which already has a sweetness to it anyways.
When I prepare corn this way, I have also found it is not necessary to butter the corn while eating it. All of the flavor you need is already there! Simply delicious.