I have to say I don’t venture out too much with different ways to cook corn. I was a little worried when seeing this cooking the liquid didn’t cover the corn so I kept rotating it. On the flip side I have to admit when corn is in the off season, this recipe delivers, making a nice and sweet corn to devour! If you have texture issues you may want to rise the corn before eating it, because the milk mixture leaves almost a slimy film on the corn.
Down Home Milk & Honey Corn On The Cob
(Adapted from 4 Sons R Us)
ears of fresh, shucked, and well rinsed sweet corn
1 cup of 2 % or whole milk
1/2 cup of heavy cream
1 stick of unsalted butter
3 tbsp of honey
1 tsp of Cajun or Creole seasoning
freshly ground salt & pepper, to taste
chopped parsley for garnish, optional
Fill a stock pot half full with water. To the pot add the milk, cream, butter, honey, Cajun or Creole seasoning, and salt and pepper, to taste. Whisk everything together until evenly incorporated.
Add in the corn cobs, whole or cut to size. Heat the pot over low heat to warm the milk and melt butter.
Turn the heat up just below medium, careful not to let milk mixture actually come to a boil. Allow the corn to slowly simmer in the milk mixture for 10-12 minutes.
Remove the pot from the heat, and using tongs remove the corn from the milk and honey mixture. Let the corn rest one minute and serve immediately.
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