Why have I called this Delicious Corn On The Cob? Because it’s juicy. It’s super sweet. Corn kernels bursting in your mouth with every bite.
- 4 fresh ears of corn , husks and silks removed
- 1 litre of milk (full fat)
- 2 cups water (or enough to cover the corn completely)
- Salt (about 1 tablespoon)
Garlic Butter: *See Notes
- 1/2 cup butter/spread of choice (I use reduced fat/light)
- 1 clove garlic , crushed (or 1 teaspoon garlic powder)
- 2 tablespoons fresh chopped parsley
- Salt to taste
How To Prepare
Combine the corn, milk, water and salt together in a large saucepan/pot and bring to the boil. When the milk begins to rise, reduce heat down to low and remove from the pot from the heat if necessary to allow the milk to fall if rising to rapidly.
Return to low heat and gently simmer until the corn kernels are just tender (about 5-8 minutes) — (I always remove one out of the water with tongs to test with a fork. You can ‘feel’ the burst when piercing the fork through). Leave them in longer until they ‘burst’ with a fork.
Remove each cob with tongs and serve with butter…or serve plain!
Add all ingredients into a small serving bowl, and mix until combined.
You can use any left over Garlic Butter to make garlic bread!