why make this recipe
Milk Boiled Corn is a delightful and comforting dish. It’s simple to make and brings out the natural sweetness of the corn. The combination of milk, butter, and brown sugar creates a creamy, rich flavor that pairs perfectly with the fresh corn. This recipe is great for summer barbecues or family dinners, making it a beloved choice for many.
how to make Milk Boiled Corn
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Ingredients :
- 4 cups water
- 3 cloves garlic, halved
- Kosher salt to taste
- Freshly ground black pepper to taste
- 2 cups whole milk
- 1/2 cup unsalted butter, cubed
- 1/4 cup brown sugar
- 6 ears corn, husks removed and halved
- 3 tablespoons chopped fresh chives
Directions :
- Combine 4 cups water, garlic, 1 1/2 teaspoons salt, and 1 1/2 teaspoons pepper in a large stockpot or Dutch oven over medium heat.
- Bring to a boil; reduce heat and simmer for 10 minutes.
- Stir in milk, butter, and brown sugar.
- Bring to a boil; carefully add corn.
- Reduce heat and simmer until just tender, about 6-10 minutes.
- Serve immediately, garnished with chives, if desired.
how to serve Milk Boiled Corn
Milk Boiled Corn is best served hot. You can spoon it into bowls and add a sprinkle of fresh chives on top for extra flavor and color. It pairs well with grilled meats or can be enjoyed as a satisfying side dish on its own.
how to store Milk Boiled Corn
If you have leftovers, let them cool completely. Store the Milk Boiled Corn in an airtight container in the fridge. It can last up to 3 days. To reheat, gently warm on the stove over low heat, adding a splash of milk if needed to loosen it up.
tips to make Milk Boiled Corn
- Use fresh corn for the best flavor. Look for sweet, tender ears.
- Adjust the seasoning to your taste. Feel free to add more salt, pepper, or brown sugar.
- Watch the corn closely while it’s simmering to avoid overcooking. It should be tender but not mushy.
variation
You can add spices like paprika or cayenne pepper for a kick, or mix in some cheese for an extra creamy texture. Experimenting with different herbs can also change the flavor profile beautifully.
FAQs
What type of corn is best for this recipe?
Fresh sweet corn is best. Look for ears with plump, juicy kernels.
Can I use frozen corn instead?
Yes, you can use frozen corn. Just cook it according to package instructions before adding it to the milk mixture.
Is there a dairy-free option?
You can substitute the milk and butter with almond milk and a dairy-free butter for a delicious vegan version.
Milk Boiled Corn
Ingredients
Main Ingredients
- 4 cups water
- 3 cloves garlic, halved
- 1.5 teaspoons Kosher salt Adjust to taste
- 1.5 teaspoons freshly ground black pepper Adjust to taste
- 2 cups whole milk
- ½ cup unsalted butter, cubed
- ¼ cup brown sugar
- 6 ears corn, husks removed and halved Fresh sweet corn is best
- 3 tablespoons chopped fresh chives For garnish
Instructions
Preparation
- Combine 4 cups of water, garlic, 1.5 teaspoons of salt, and 1.5 teaspoons of pepper in a large stockpot or Dutch oven over medium heat.
- Bring to a boil; reduce heat and simmer for 10 minutes.
- Stir in milk, butter, and brown sugar.
- Bring to a boil again, then carefully add corn.
- Reduce heat and simmer until just tender, about 6-10 minutes.
Serving
- Serve immediately, garnished with chives, if desired.