![]() ![]() HOW DO I KNOW WHEN MY CORN IS DONE?īoiled corn is extremely hot, and if picked up with tongs, it will quickly dry out. When sugar is added to the water and milk combination, the effect is amplified even more. Enjoy! WHY WOULD I BOIL CORN IN MILK?īoiling your corn in milk brings out the sweetness of the corn, which is especially true of sweet corn. Serve right now, or keep warm in an airtight container until ready to serve. With a basting brush, brush the melted butter and paprika onto the cooked corn on the cob. If preferred, top with the remaining 2 tablespoons of melted butter mixed with the paprika. ![]() Remove the cooked corn and liquid from the stockpot. *You can wait until the contents of the stockpot are boiling before gently placing the ears of corn in, but I prefer to toss everything in at once. Reduce to a low heat and continue to cook for another 8-10 minutes, or until the corn is soft. Bring the heavy cream, milk, 14 tablespoons butter, and sugar to a boil over medium-high heat. This Milk Butter Boiled Corn on the Cob is the finest corn on the cob you’ll ever taste, because it’s so soft and tender! TO MAKE YOUR MILK BUTTER BOILED CORN ON THE COBįill a large stockpot halfway with fresh shucked corn on the cob, then add just enough water to cover the ears. It’s as simple as boiling or steaming corn on the cob, but this version is so deliciously sweet and soft that you’ll make it your new favorite way to prepare corn! corn on the cob This Milk Butter Boiled Corn on the Cob is the greatest, hands down, whether it’s grilled, smoked, or otherwise! ![]()
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