Boiled Corn on the Cob
Ronnie's Notes
Corn is America’s first choice vegetable. Be sure to buy corn with the husks still on.
Tips: Kitchen Clue Milk is used as a mild sweetener. If you don’t wish to make the corn with milk, you may add a teaspoon of sugar to the cooking water instead.
Difficulty: Easy
Instructions
Remove the husks and silk from the ears of corn.
Bring a large pan of water (about 4 quarts) to a boil.
Add the milk.
Let the liquid return to a boil.
Immerse the corn and cover the pan.
Turn off the heat.
Let the corn stand in the milk/water for 5–, or until tender.
Use tongs to remove the corn.
Serve with plain butter or one of the suggested flavored butters.
Flavored Butters for Cooked Corn (each recipe is enough for 6 ears of corn) Chili butter: 4 TB.
softened butter 1 tsp.
chili powder Curry butter: 4 TB.
softened butter 1 tsp.
curry powder Marjoram butter: 4 TB.
softened butter 1 TB.
freshly minced marjoram, or 1/2 tsp.
dried Scallion butter: 4 TB.
softened butter 2 TB.
finely minced scallion Zesty butter: 4 TB.
softened butter 1 TB.
Dijon mustard 2 tsp.
prepared white horseradish Lemon-herb butter: 4 TB.
softened butter 1 TB.
fresh lemon juice 1/2 tsp.
freshly grated lemon peel 2 tsp.
minced fresh chives (or the green part of scallion) 2 tsp.
minced fresh basil, or 1/2 tsp.