Corn on the cob is one of my favorite summer foods. I mean, I live in Indiana soooo it’s only natural right? However, there is more than corn in Indiana. There’s INDIANA BEACH! Okay… enough. Well, I just love summer corn. It’s so fresh, so sweet, so tasty. This is one of the best ways I have found to prepare corn. I’ve made it several times, and have discovered 2 awesome things about this recipe.
- It is so tasty that butter isn’t even needed on it. Just a little pepper… delish! [Though I clearly did put some on in the photo… the butter just makes it better! But is totally not necessary.]
- It is so tasty that it can be eaten hot off the stove… or cold. This versatility makes this a great side for cookouts, picnics, school/work lunches, and more.
- 2 ears fresh shucked corn
- 1/3 cup skim milk
- 1 tablespoon + 2 1/2 teaspoons sugar
- 2 tablespoons butter or margarine [I’ve used both. Use what is on hand!]
Place corn in a large pot and add enough water to completely cover corn. Remove corn from pot. Bring to a boil over medium-high heat. Once water is boiling, add corn, milk, sugar, and butter/margarine. Do NOT add salt. Salt will make this corn bitter, not sweet. Cover the pot and let simmer over low heat for 10-12 minutes, depending on how tender you like your corn. Remove from pot and eat immediately or let cool and refrigerate for later. Corn can be prepared up to a day in advance.
I usually only make 2-4 ears of corn at a time for us. However, recipe can easily be doubled, tripled, etc. Just adjust ingredients accordingly! 🙂