Down Home Milk & Honey Corn On The Cob
The best recipe for juicy, tender sweet corn that's as easy to make as it is to devour at dinner.
Dovetailing Tip: Prepare an additional 6 ears corn to be used day 3 with Corn and Black Bean Salad.
|8 to 10 ears||of fresh, shucked, and well rinsed sweet corn|
|1 cup||of 2 % or whole milk|
|1/2 cup||of heavy cream|
|1 stick||of unsalted butter|
|3 tablespoons||of honey|
|1 teaspoon||of cajun or creole seasoning|
|freshly ground salt & pepper, to taste|
|chopped parsley for garnish, optional|
Fill a stock pot half full with water. To the pot add the milk, cream, butter, honey, Cajun or Creole seasoning, and salt and pepper, to taste. Whisk everything together until evenly incorporated. Add in the corn cobs, whole or cut to size. Heat the pot over low heat to warm the milk and melt butter.
Turn the heat up just below medium, careful not to let milk mixture actually come to a boil. Allow the corn to slowly simmer in the milk mixture for 10-12 minutes.
Remove the pot from the heat, and using tongs remove the corn from the milk and honey mixture. Let the corn rest one minute and serve immediately.