The corn’s a’coming. Fresh corn on the cob. Tis the season for sure.
There are dozens and dozens of ways to cook corn on the cob and I’ve never tried a recipe that wasn’t good. Baked, boiled, steamed, grilled? Fresh, sweet corn on the cob? How can you go wrong?
But recently I saw a recipe from Spicey Southern Kitchen that is likely to go to the front of the line in my recipe cards. It’s called Butter Corn and it’s simple.
Fill a large pot halfway with water and bring to a boil. Add 1 stick of salted butter and one cup of milk. Reduce the heat and simmer for 6 to 8 minutes, no longer. The corn will be pre-buttered, so to speak, and salted if you used salted butter. If the corn was sweet to begin with (taste a raw kernel to check) add nothing else, but if the corn was not sweet, add 1 T of sugar to the pot.
No need for butter, no need for salt, grab an ear of Butter Corn and get started.
Butter Corn
4 ears sweet corn
1 stick salted butter
1 C milk
Sugar if necessary
