Why boil corn on the cob with milk?

Boiling your corn in milk brings out the sweetness of the corn, which is especially true of sweet corn. When sugar is added to the water and milk combination, the effect is amplified even more.

How many minutes do you boil corn on the cob?

Toss the corn into a big pot of boiling water. Cook for 3 to 5 minutes, or until the corn is soft and bright yellow, stirring occasionally to ensure the corn is submerged.

Why shouldn't you boil corn?

The starches inside the kernels of undercooked maize are raw and taste chalky. When the corn hits 150 degrees, the starches begin to gelatinize and the texture becomes silkier. When corn is heated above 170 degrees, the pectin that gives the kernels their structure begins to break down, resulting in mushy corn.

How can you tell when corn on the cob is done?

When it comes to cooked corn on the cob, how can you know when it's done? The yellow hue of the corn on the cob intensifies after it is fully cooked. The kernels have plumped up and become more sensitive. Prick a kernel with the tip of a sharp knife to see if it's good.

What is the healthiest way to cook corn on the cob?

Boiling corn on the cob is the healthiest way to prepare it. Instead of using butter to season it, use herbs or citrus juice.

Delicious Milk Butter Boiled Corn on the Cob Recipe [Superb!]

Description

Corn on the cob is one of my favorite foods. This Milk Butter Boiled Corn on the Cob is the greatest, hands down, whether it’s grilled, smoked, or otherwise! It’s as simple as boiling or steaming corn on the cob, but this version is so deliciously sweet and soft that you’ll make it your new favorite way to prepare corn!

Ingredients

4 ears corn (husks and silk removed)

water (enough to cover the ears of corn)

1 cup heavy cream

½ cup milk

6 tablespoon butter (divided, 2 portions – ¼ c and 2 Tbsp)

¼ cup sugar

½ teaspoon paprika (optional)

Instructions

Fill a large stock pot halfway with water and place the corn ears in it. Over medium high heat, bring the heavy cream, milk, 14 c butter, and sugar to a boil.
Reduce to a low heat and continue to cook for another 8-10 minutes, or until corn is cooked. *If preferred, add the corn after the pot has come to a boil. If you use this option, be mindful of water spatter!
(Optional) Combine the remaining two tablespoons of butter with the paprika in a small mixing bowl. Set aside to serve with the cooked corn on the cob.
Remove the liquid from the stock pot. (Optional) Use a basting brush to brush the melted butter and paprika onto the cooked corn on the cob.
Serve right away or keep covered in foil until ready to serve.

Notes

None

Category: Dinner, Side Dish
Method: Boiled
Cuisine: American

Nutrition

Serving Size: 8
Calories: 213kcal
Sugar: 7g
Sodium: 94mg
Fat: 94mg
Saturated Fat: 13g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1g
Protein: 1g
Cholesterol: 65mg

Keywords: corn on the cob, corn