I remember growing up and visiting my grandparents. My Poppop (grandpa) is a masterful gardener and we’d rush down his driveway, over the creek and into his lush garden growing with everything from asparagus to tomatoes (his pride) and beautiful corn on the cob. We’d pick enough for dinner and settle on the back porch to husk the ears and bring them to Nana (grandma) who’d boil them to perfection. At dinner we’d pluck them out of the water knowing that every bite was going to be buttery and delicious. Sadly, I live too far to run down to his garden now…..but the love of corn on the cob is one I’ve never outgrown.
My family visited the Farmer’s Market this weekend and it was so much fun – I always know that summer has arrived when the fresh local corn shows up in the markets. Sadly, there was none today but when it does arrive I wanted you to be ready with the Secret to Perfect Corn on the Cob.
The best part is that you don’t even need to butter it when you remove it from the pan! The butter has seeped into all the crevices of the corn and made it so yummy and buttery….Of course if you are a butter fiend like I am you’ll probably want to add more anyway! And if you do butter it- this is an amazing little gadget!
It’s important to have a pan large enough to hold them all in the liquid- or cut the cobs in half so that they fit. This is the type of pot that’s my favorite – tall enough to hold enough corn for my entire gaggle!
We also love to use cob holders – they make it easier to get every single sweet kernel without having buttery fingers! Tip: Get the interlocking kind or you’ll find yourself with pricked fingers when trying to get them out of the drawer (lesson learned!)
- Fresh Corn on the Cob
- ½ cup salted butter
- 1 cup milk
- Water to fill pot
- In a large pot, place the butter and milk inside.
- Add the pot about ⅔ with water.
- Bring it to a boil.
- Add the corn.
- Reduce the heat to medium simmer and cook for 6-8 minutes.
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