There’s nothing like sweet cob summer corn. Our local market or supermarket is very excited to pick a few ears of corn. The grill is one of our favorites because the cart on the corn not only looks good but also adds a flavor. Also, it is available in various ways to prepare corn in a cob. Boiling corn is also a form of cooking, and we can use this cup to help us by instilling a sweet creaminess in the corn kernels to make us cheer for corn. In a bath of warm milk and butter, we offer our corn a spa treatment. In this sweet flavor infusion, the corn bubbles and simmers away, and comes out perfect every time. Let the corn in for as long as you like-for softer kernels longer, for firm kernels shorter. We like it somewhere in the middle, like pasta, and how sweet and savory we can’t get over it. In the end, a sprinkle of salt and pepper is just about everything we need to achieve corn nirvana if you like.
It’s great for your next picnic or potluck – corn in the cob defines summer and fun together with family and friends. Corn on the cob is natural sweet already, but with this combination of milk and butter, we like to add to its natural sweetness. All of us will be excited about the corn and would like to know your recipe’s secret. Corn is so versatile, spicy, roasted, and particularly delicious when cooked in this creamy, sweet mixture. We hope you ‘re as happy as we are!
Ingredients:
Corn
Butter
Milk
Water
Directions:
Fill your pot with water, then add a salted butter stick and 1 cup of milk. Bring to a boil, quickly. Put the corn ears in turn heat for 5-8 minutes to a low simmer. It’ll be the best corn you’ve ever had on that cob.
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