Butter-And-Milk-Boiled Corn

Ingredients

For the corn:
6 ears of corn, shucked
8 cups water
4 cups homogenized milk
1 butter stick (8 tablespoons)
1 tablespoon granulated sugar
1 teaspoon kosher salt
For the herbed garlic mayo:
½ cup mayonnaise
6 tablespoons butter, melted
2 cloves garlic chopped
½ teaspoon kosher salt
1 tablespoon lemon juice
¼ cup chopped chives

Takes 16 Minutes, serves 4.

Instructions

Prepare the corn: Trim away the very end and tip of the corn cob. Cut into 1- or 1½-inch thick knobs.
Pour the water into a soup pot. Add the sugar and salt and stir to dissolve. Turn the temperature to moderate-high heat and when the liquid is steaming, add the milk and butter. When the butter is completely melted, add the corn. Increase temperature and bring to a boil. Reduce to moderate heat and cook corn for 6 minutes.
Prepare the herbed garlic mayo: Place the mayonnaise, melted butter, garlic, salt and lemon juice into a bowl or the canister of a blender. Zip it up using an immersion or conventional blender processing until light and emulsified. Stir in chives.
To serve the corn: Remove small cob segments from liquid and transfer a few to a serving bowl or platter. Brush lightly with herbed garlic mayo. Add a few more and repeat process until all of the corn is transferred to the service piece.
Serve immediately with remaining sauce presented on the side for additional brushing.

Never tried BUTTER-AND-MILK-BOILED CORN before? This is the recipe to try!

This will come as no surprise; we love delicious food. Over the years we’ve come to appreciate our passion even more, with the heightened flavours of meals made with fresh, locally grown ingredients, recipes that draw attention to choice ingredients, and the dishes where people go, “I’ve been waiting for this all year!”

We know what you mean! Things like a homemade pie made with freshly picked, perfectly ripened WILD BLUEBERRIES. How about a “can-I-have-another” PBLT SANDWICH, or a BLT SALAD made with those lusciously sweet beefsteak tomatoes? Then there’s this incredible entry into the “favourite recipes” group, BUTTER-AND-MILK-BOILED CORN. Seriously, wait until you try this!

Before I list the few important things we worked up to make this recipe especially perfect, a couple of reminders. Try to find and use locally grown, recently picked corn for best results. Also, remember to PIN and SHARE this recipe so others can enjoy this recipe as much as you will.

Here are a few niblets of knowledge about making perfect BUTTER-AND-MILK-BOILED CORN:

INGREDIENTS

The first of the two ingredient photos are the things you’ll need to make the corn portion of this awesome side dish, and I bet you already have everything on hand. If not, a quick jaunt to your local grocers or nearby marina will get you set. Then hurry home – this is going to be so delicious!

Water, milk, butter, salt and sugar to create the boiling liquid for the corn

BATH TIME

Although you’ve been boiling corn in water since you were knee-high to a grasshopper, it’s time to change all that. Don’t worry, when it came to boiling corn, we had to grow up too! Boiling corn in a bath of water, whole milk, butter, sugar and salt is nothing short of brilliant. The addition of milk, butter and sugar into this mix adds a layer of soft sweetness. Corn cooked this way tastes rich and is soft to the bite.

GET CORNY

You’re going to want to make this BUTTER-AND-MILK-BOILED CORN on the very day when fresh corn is just perfect. The corn needs to be freshly picked and extra sweet. Look for the following VARIETIES, as they’re all wonderfully sweet; Miracle (yellow), Sugar Pearl and Silver King (white) or Peaches and Cream (bicolour).

Prepping the corn into our really appetizing “cob knob” size is easy. Simply trim away the tip of the cob, then turn it around and trim away the very bottom. This leaves us with a very uniform tube that can easily be cut into 1- to 1½-inch sections. This task is made even easier when using a really good and sharp knife like this MISEN chef’s knife. Click the link and enter COTTAGE to receive a 20% discount on your order.

GOES TO POT

Once the milky butter bath has almost come to a boil, add the corn and increase the temperature a smidge to bring the liquid to a soft boil. Reduce to a moderate heat and cover the corn, leaving it to cook for six minutes.

HERBED GARLIC MAYO

While your little corn cob knobs are cooking away, we’re going to use everything in the second ingredient photo to create a little sauce that’s something akin to aioli but way easier.

The cob knows fresh out of the pot served with an herbed garlic mayo on the side

To make this HERBED GARLIC MAYO, use an immersion or conventional blender to zip up the mayo, garlic, lemon juice, salt and melted butter until it’s a light, almost fluffy consistency. Then stir in the chives, grab a basting brush and get ready to bring this soon-to-be favourite corn recipe together. Bonus; this tangy, garlicky concoction also tastes mighty fine on sammies and with our GRILLED CHICKEN and GRILLED VEGETABLE MEDLEY too!

ENJOY

There’s something pretty awesome about the way this recipe plays to a crowd. As the maker, you have to decide whether to serve it as a side dish with a favourite summer main or as a stand-alone taste sensation. Going “side” ways? Serve it as the perfect accompaniment to our BARBECUED SALMON, a SPICED BEER CAN CHICKEN or our GRILLED BEEF TENDERLOIN. Yes, yes and yes!

We also suggest taking the joy of this recipe one step further and serve these three-bite corn cobs as is for a fun afternoon snack. Remember to place the sauce either next to the bowl or brush each piece before setting them out for all to enjoy.