Boiling in water is one of the more common ways to prepare sweet corn, but you can also boil it in milk. When you boil the corn in milk, the kernels absorb the flavor and milk fat, which makes them sweeter and creamier than water alone. Milk scorches easily, however, and you need to take care to prevent it from burning -- which can adversely affect the flavor. For the best results, use whole milk, which has the highest fat content and will impart the most flavor.
Step 1
Shuck the corn and rinse the ears to remove any silk. If you have pre-shucked corn, rinse it to remove any residual silk. If you are using corn nibblets, just open the package or can.
Step 2
Put the corn in a pot large enough to accommodate it. For ears of corn, you may need a large stock pot depending on how many ears you wish to boil. If you are using canned corn, drain the liquid first.
Step 3
Pour enough milk into the pot to cover the corn cobs or corn kernels halfway.
Step 4
Fill the pot the rest of the way with water until the corn is covered. Diluting the milk with water prevents the milk from scorching when you boil it.
Step 5
Sprinkle sugar and or salt to taste. The combination of the two will give the corn a kettle corn-like taste. If you prefer, omit one or both.
Step 6
Add butter to taste. The milk fat will make the corn creamy on its own, but the butter adds another dimension of richness. You can also omit the butter, if desired.
Step 7
Turn the burner to "High" and bring the corn-and-milk mixture in the pot to a boil. Reduce the heat to "Low" the moment it boils.
Step 8
Let the corn simmer for another 10 to 15 minutes, or until it reaches the desired level of tenderness.
Step 9
Skim any bubbles off the top of the pot as the corn cooks. Drain the finished corn through a colander or strainer.
Tips and Warnings
- You can use 2-percent milk. If you use 2-percent milk, cover the corn 3/4 of the way with milk and the rest with water.
- Avoid using skim or 1-percent milk, which does not have enough milk fat to effectively flavor the corn.
Things You'll Need
- Corn
- Large pot
- Whole milk
- Water
- Sugar, optional
- Salt, optional
- Butter, optional
References
- "Culinary Arts Principles and Applications"; Michael J. McGreal; 2008
- "On Cooking: A Textbook of Culinary Fundamentals (5th Edition)"; Sarah R. Labensky, et al.; 2010
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