Does your corn on the cob seem like it’s missing something? Have you ever had amazing corn and wondered what they did to make it so succulent? This simple ingredient may be just what you’re missing. Okay, I’ll save you the suspense. Its milk.
Now some folks argue that this makes no difference and that the secret is in how fresh the corn is. Yet others SWEAR by milk’s creamy impact and would boil their corn no other way. The season for bbq’s is almost upon us, start it off right by raising the bar on the perfect accompaniment to any backyard get together corn on the cob
Before we start these are some Frequently Asked Questions:
Question: My corn is too tough
Answer:
Overcooking is a common reason for tough corn. There’s not much you can do to remedy corn that’s been overcooked, but a bit of care at the beginning will prevent this problem. Heat water in a pot to boiling, add the cleaned and shucked corn, and turn off the heat.
Question: Can we eat boiled corn while dieting?
Answer:
Corn is rich in fiber and plant compounds that may aid digestive and eye health. Yet, it’s high in starch, can spike blood sugar, and may prevent weight loss when consumed in excess. The safety of genetically modified corn may also be a concern. Still, in moderation, corn can be part of a healthy diet.
Corn on the Cob Boiled in a Milk Broth
Ingredients:
corn on the cob (4)
Milk (about 5 – 5.5 cups)
garlic powder 3 tablespoons
dried parsley 1.5 tablespoons, plus more for garnish
coarse mustard 2 tablespoons
bay leaves (4)
Salt and pepper
cayenne 0.5 tablespoons
Instructions:
1.Husk your corn and set it aside.
2.Put the remaining ingredients in a large pot and bring to a boil over high heat. Add corn and cook until low heat and cook for about 15 minutes, or until the corn is tender. Serve with other parsley and/or cheese as needed.
In my opinion, I found this way for cooking Corn on the Cob is the best way, this is a small tip too, you can also add some spices, all of my family like it.
