I love corn on the cob! Whether it's grilled, smoked, or otherwise, and this Milk Butter Boiled Corn on the Cob is the best hands down! It's just as easy as boiling or steaming corn on the cob, but this version is so superbly sweet and soft that you will make it your new 'go-to' method of cooking your corn!
Course: Dinner Recipes, Side Dish
Keyword: boiled corn, corn on the cob, milk butter boiled corn
Servings: 8ears of corn
Author: Angela @ BakeItWithLove.com
4earscorn(husks and silk removed)
water(enough to cover the ears of corn)
6Tbspbutter(divided, 2 portions - 1/4 c and 2 Tbsp)
In a large stock pot, fill with enough water to just cover the ears of corn. Add the heavy cream, milk, 1/4 c portion of the butter, and sugar then bring to a boil over medium high heat.
Reduce heat to low and simmer for 8-10 minutes, or until corn is tender. *The corn be added once a boil has been reached, if desired. Be careful of splattering water if choosing this method!
(Optional) Melt the remaining two tablespoons of butter and combine with the paprika. Set aside to brush onto the cooked corn on the cob when serving.
Remove from the stock pot and liquid. (Optional) Brush the melted butter and paprika onto the cooked corn on the cob with a basting brush.
Serve immediately, or cover with aluminum foil until ready to serve.
*I only made 4 ears of corn, but the recipe amounts will cook up to 8 ears of corn.