Perfect Corn on the Cob

Corn on the cob is a staple at our house during the summer! When it’s on sale, 4 or 5 ears for a dollar, we load up and eat sweet corn every night with dinner for days. It’s a favorite with the whole family, and one of the few vegetables neither of my children will ever turn up their noses at. Last week we visited the farmers market near our new place and picked up some fresh sweet corn, and I was excited to make it for dinner. I knew I needed a good recipe, so I hopped on Pinterest for inspiration and found multiple posts suggesting I cook the corn in milk. I tried it, and I have to say – it is truly the best corn on the cob I’ve ever had. Every morsel of corn was tender and buttery and so flavorful. I don’t think I can make corn any other way ever again (except, maybe, this Mexican street corn). Give this corn a try and see how perfect it is!

Perfect Corn on the Cob

4-6 ears fresh corn
1 cup milk
4 tablespoons butter
salt and pepper to taste

Fill a large shallow saucepan halfway with water. Add the milk and butter, and bring just to a simmer. Add the corn carefully (I used tongs to prevent splashing) and simmer 5-10 minutes, turning occasionally, until the corn is bright yellow. Remove the corn carefully and sprinkle with salt and pepper. Serve hot and enjoy!