Corn on the Cob
Corn on the cob is plump, juicy and buttery. Good to the last bite. Quick and easy to make with simple ingredients. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Servings: 6 servings
- 6 ears of corn See Recipe Notes.
- water for boiling
- 1 teaspoon salt
- 1/2 teaspoon granulated sugar (optional) See Recipe Notes.
- 1 cup milk Whole or 2% milk.
- 1 stick (1/2 cup) unsalted butter Not margarine.
Pour water into large pot until halfway full. Add salt and sugar (if using).
Bring water to a boil.
Add milk and unsalted butter. Slowly add corn. Add more water if necessary to cover corn. Reduce heat to medium.
Boil for 3 minutes (or longer if preferred). Please note corn kernels will become "very tough" if boiled longer than 10 minutes.
Drain before serving.
After removing husks and silks from each ear of corn, cut in half if preferred.
Thoroughly wash in warm water and 1/2 cup of salt. Rinse thoroughly in clear/warm water.
Yellow corn is already sweet. However, if you prefer more sweetness, add 1/2 teaspoon of granulated sugar to the water mixture before boiling corn.
Serving: 1ear | Calories: 103kcal | Carbohydrates: 19g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 417mg | Potassium: 304mg | Fiber: 2g | Sugar: 8g | Vitamin A: 238IU | Vitamin C: 6mg | Calcium: 52mg | Iron: 1mg