Corn on the Cob Supreme




We have fresh Chilliwack corn available on every corner at this time of the year, and it is so good!  Over the years I have shared several different ways of preparing corn-on-the-cob...including 'cooler corn for a crowd' and microwaved corn-on-the-cob for one or two. Today I am posting a recipe for butter boiled corn...resulting in juicy, tender and sweet corn that is delicious!  As the cobs are lifted from the pot, the butter coats the kernels and there is no need to add more butter.
 Milk and Butter Boiled Corn-on-the-Cob
  • 6-8 ears corn, husks and silk removed
  • 1/2 cup butter
  • 1 cup milk
  1. Add water to a large pot (about half-full or enough to cover cobs) and bring to a boil. 
  2. Add milk and butter. 
  3. Add corn and reduce heat.
  4. Simmer corn for about 6 minutes. 
  5. Remove cobs with tongs; season and serve. 
 * For 2-3 cobs, use a smaller pot and half the amount  of milk and butter. 



'Tis the season for corn.  Enjoy!

14 comments:

  1. I've never heard of preparing corn in this way. Sounds delicious! I love fresh corn and will have to try this.

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  2. I won't cook sweet corn any other way. (We have 5 acres of the stuff in view of my kitchen window at the moment.) If you like things a little spicy, add a 2 or 3 tablespoons of honey and a teaspoon or two of Cajun seasoning to this recipe!

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  3. I've never seen a "corn drive through"!!! is it already cooked? or are you buying it raw when you drive through - love it!!

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    1. It is just a convenient way to buy raw corn. We have several dozen corn drive-throughs in our community.

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    2. Love the "drive thru"! That's new to me too! It makes me think that there are probably very "everyday" things that happen in each part of the country, that would be so unique to the rest of the country. Canada is so big and so interesting!

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  4. Judy our church has a great way of buttering corn when we serve it at our fall kickoff. We cook the corn first. Then to serve it we put 1/2 a pound of butter in a 2 quart canning jar and then we fill it to about 2/3 full with boiling water. We then use tongs to dip each cob in the jar, coating it with butter. It's a quick and efficient way to serve a crowd. We used it this past weekend for my husbands' high school reunion and it worked so well.

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  5. Any thoughts on freezing corn? Would like to have some over the winter.

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    1. We have two posts on the blog regarding 'how to freeze corn'. Here are the links:

      Basic method ~ http://www.mennonitegirlscancook.ca/2013/09/saturday-in-bevs-kitchen.html
      Creamed corn ~ http://www.mennonitegirlscancook.ca/2010/09/creamed-corn.html

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  6. What a good recipe ! We're growing corn for the first time ever and it appears we'll have a lot of corn. This recipe looks like it will hit the spot when cooking our own home-grown sweet corn.

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  7. My very summer time favorite, sweet corn!!

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  8. This comment has been removed by the author.

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  9. I have to try this! Looks more-ish as the Brits say. Or would if they had a habit of eating corn on cob.

    Sharon

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  10. Corn on the Cob. Fill and preheat the water oven to 182F/83.5C. Season the corn with salt and pepper on all sides. Put the corn, butter, and cilantro into a large (gallon/3.8 liter) cooking pouch and vacuum seal.
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