Two Recipes – Enjoy this delicious herb seasoned milk and butter corn, then use the leftover broth to make and excellent green chile vegetable soup.
Through my many years I have seen several variations of corn cooked in milk and butter. All have looked quite interesting, but sadly I’ve never made it until now. Why did I wait so long? What a fabulous way to cook corn!
This has been a great summer for local sweet corn so we’ve had corn about once a week. My usual method is grilled red chile spiced corn which I’ve been making for years. But after eating it several times, I was ready to try something new. So when Bobby came home with some beautiful sweet corn from Schwebach Farm, I knew it was time to give milk and butter sweet corn a try.
As I mentioned, there are several variations from just salt and pepper to a spicy creole mix. Some recipes add sugar or honey. Because the sweet corn I’ve been getting is so sweet, I certainly didn’t see the need to add any sweetener to the milk. But what I did add what a handful of fresh herbs from the garden – a mix of thyme, sage and chives. It was so good and quite different from the grilled corn, offering a nice change. We served it with spicy smoked pork ribs and some fresh tomatoes – a meal fit for a king and queen.
If you haven’t tried this method of cooking corn yet, I highly recommend it. I will be making it again and again. Also, don’t throw out the broth! Reuse it as a base for a simple green chile vegetable soup, a pasta soup, or the liquid to cook polenta, just to name a few possibilities. If you have leftover corn, then cut it off the cob and make this Cheesy Pecorino Corn from La Bella Vita Cucina or Green Chile Corn Relish.
Herb Milk and Butter Sweet Corn
Local sweet corn cooked in a broth of milk, butter, and fresh herbs. A true delicacy to add to any meal.
*See Kitchen Notes for more information, substitutions and related links.
- 2 – 3 ears fresh sweet corn*
- water
- 1 cup whole milk*
- 4-6 Tbsp unsalted butter (2 or 3 ears of corn)
- Assortment of fresh herbs, don't chop (e.g., 3 sprigs thyme, 6-7 leaves sage, 1/2" diameter clump of chives)
- 1/4 tsp garlic powder
- 1/2 tsp Kosher salt, or to taste
- 1/2 tsp coarse ground black pepper, or to taste
Shuck and clean 2 – 3 ears of corn. Cut each ear into 3 pieces.
In a pot large enough to hold the corn in one layer add water about halfway up. Bring to a boil.
Add the milk and butter, fresh herbs, garlic powder and salt/pepper. Bring back to a boil.
Add the corn and lower the heat for a simmer and cook about 20 minutes* or until the desired tenderness. Roll the corn several times during the cooking process.
If you aren't ready to serve, just remove from heat and leave in the hot broth.
Remove the corn when ready to serve and enjoy!
Reserve the delicious broth for another use* by removing the fresh herbs and transferring broth to a container. Store in the refrigerator. Use within 2 – 3 days. See Kitchen Notes for ideas on how to use.
Corn – One can’t beat sweet corn, but any fresh, delicious corn (non-GMO) works just fine in this recipe.
Milk – I prefer to use whole milk, but I’m sure 2% or even almond milk would work great.
Herbs – I really like the combination of 3 thyme sprigs, 1 sage sprig (about 6 leaves) and a clump of chives. However, any combination of fresh herbs that you like should work. Just adjust the herbs to complement the rest of the meal.
Timing – The amount of time you cook the corn depends on how tender you like it. We like it semi-soft, not crunchy which takes about 20 minutes.
Leftover Broth – Don’t toss the broth! Use it to make a quick & easy vegetable soup.
Leftover Corn – Cut the corn off the cob and use it in this Green Chile Corn Relish or Italian Pecorino Corn Salad.
Vegetable Soup with Milk and Butter Broth
A delicious vegetable soup made with the leftover broth from Herb Milk and Butter Sweet Corn. Makes a fast and absolutely scrumptious lunch.
*See Kitchen Notes for substitutions, related links and more information.
- 4 – 6 cups leftover milk and butter broth* (or however much you have)
- 1 tbsp olive oil
- 1 large shallot, minced
- 2 garlic cloves, minced
- 1 medium bell pepper (any color), diced
- 1 medium Yukon Gold potato, cut into 1/2" chunks
- 1 cup corn*
- 4 large Swiss Chard or Kale leaves, chopped
- 1/4 cup medium roasted green chile* chopped (optional)
- 1/4 cup crumbled feta* (optional)
In a small soup pot, heat the olive. When hot add the shallot, garlic, and bell pepper. Saute on medium low for 3 – 4 minutes.
Add the broth. If you don't have at least 4 cups, then add water or milk to make 4 cups. You may need to add more water once you add all of the ingredients.
Bring to a boil, reduce to a simmer and add the potato. Cook 5 minutes.
Add the corn, green chile (if using), and chopped chard. Cook until the potatoes are soft, at least 3 more minutes.
Taste. Add more seasoning if needed. (I found it didn't need anymore, but if you've added more liquid, you may need more seasoning.)
Add the feta and stir until melted. Remove from heat and serve.
Leftover Broth – For all of the ingredients you’ll need at least 4 – 5 cups of liquid. So use whatever you have leftover and then add enough water or milk to get the consistency you want.
Corn – If you have leftover corn, then cut it off the cob and use it in this soup. Otherwise, use frozen or canned, or just omit the corn.
Roasted Green Chile – If you want a spicy kick, then add the green chile, if not, then leave it out. I’ve had it both with and without and this soup is scrumptious either way. If you want it spicy, but don’t have green chile, then use poblano or a little jalapeno.
Feta – Melting the feta in the hot broth thickens the soup for a creamier consistency. You can omit it if you choose. If you don’t have feta, then you could substitute with fontina, queso fresco, or add 1/4 cup heavy cream.
If you can buy sweet corn in bulk, then do so. Cut it off the cobs and freeze for winter dishes. Below are a few ways to enjoy summer sweet corn year round.
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I definitely should have bought more corn when it was in season. I actually ran across a milk-corn recipe when I was trying to come up with a post for a recent Food ‘n Flix film. Love all the ideas.
Wow! This is simply delicious. Have seen a couple of similar recipes but have yet to try it. Your post has tempted me enough to give it a go 🙂
Thanks Taruna. Yes, it was simple and delicious. 🙂
I’ve seen corn cooked this way, but have never tried it myself. I think I need to change that next sweet corn season because it looks really so delicious!
Thanks Amy. I know, I’m so sad sweet corn season is over. I could eat this every week.
I’ve never heard of cooking corn in milk, so thanks for introducing me to this idea. Just to be clear, though, you don’t serve the corn with the broth (obviously, or how would you eat it). But it just looks like you should! L
Thanks Jeff. No, you don’t serve the corn in the broth. It would be rather messy. 🙂 I have to admit that I did drink about half of the broth the first time I made this recipe.
I’ve never come across this before, it’s ingenious. So I guess when you take it out of the broth, it’s ready to eat no need to further slather with butter and seasonings (as we usually do) so interesting, have to try this method!
Thanks Kelly. Yes, no further preparations necessary. Just remove from the broth and enjoy! 🙂
Perfect timing! We’re still getting tender, super sweet corn from our farmers’ market—and this Saturday will be the last of it. I’ll use your recipe instead of steaming it!! Genius!
Thanks Liz. I hope you enjoy! I hesitated to try something new, but was SO glad I did.
I have been seeing the milk and butter method of cooking corn on some of the fb NM Recipes pages and thought it looked so good. I’m glad you posted this because I wanted to try it but didn’t want to waste the milk broth. What a wonderful way to use the broth in a soup recipe! I can’t wait to give this a try!
Thanks Jan. I know what you mean about not wanting to waste the broth. It’s like not wanting to waste bean broth. I freeze it and use for soup. Once I tasted the broth after the corn was cooked there was no way I wasn’t going to use it somehow. It was so good!
Un modo alternativi per cucinare il mais, grazie!!!!
Muchas Gracias!
We grill sweet corn and, sometimes, we boil it simply in salty water. This looks so goooood ! I have to make it since it is corn season here as well !
Thanks Davorka. I think you’ll love corn cooked this way. So much flavor!
MJ, what memories this brings back for me. My grandmother always cooked her corn in milk and butter. Then, for me, the real treat was when she made her cornmeal and jalapeno spoonbread with the corn milk. She always saved the cooking milk and used it for other things as well such as pancakes, biscuits, and such. But, I don’t remember a soup, so that in itself justifies the corn cook. Thanks for the memories…
Thanks Ron. I’m thrilled to have brought back pleasant memories. That’s always a plus for me. OK – now you know that I’m going to have to make a spoonbread using the leftover broth. I love spoonbread so I know it would be absolutely delicious. Thanks for sharing that!
Your photograph is lovely, so sunny. But as for making it, I’m not sure. I don’t think I have eaten corn in the last few years and never cook it. In my country we call is “maize” and feed it to pigs, so we rarely eat it whole on the cob because I don’t think it’s very tasty – but I never tried it there as my mother never cooked it, even once. I had corn in a US Indian reservation several years ago, and it was good. But your photo is very nice.
Thanks vegabonde. Nice color does wonders for a photograph. 🙂 We also call it maize here in the southwest, but very few people outside the southwest know corn as that, unless they know Spanish. A totally understand what you are saying about corn going to the pigs. The majority of the corn grown in the US is for GMO and is used for corn syrup or animal meal, so it’s tasteless. I never had really good corn until I moved the New Mexico. Here a lot of farmers grow an indigenous corn, so as long as I’m buying locally grown corn, I know it’s going to be delicious.
I’m drooling over this ..looks very delicious and creamy ,My mom makes a similar kind of curry using thick coconut milk that tastes delish as well..
Thanks Gloria, Wow – cooking corn in coconut milk and curry sounds scrumptious! I’ve got to try that. Thanks for the idea!
Dear MJ, this is quite unusual for me…. actually very exotic, haha! I love corn and just like you, used to cook it always the same way, but then I discovered my beloved savoury corn pancake… This would be a third method on my list! And I already feel I would love it and keep it. The soup sounds amazing too!
The sage in the fresh herbs list has just reminded me that you often include it in recipes, contrary to me… I must learn how to use sage!
Thanks Sissi! I love a good savory corn cakes as well, but then I love corn in just about anything. Corn, posole, cornmeal, polenta grits – I could live on those corn products alone. 🙂
Yes, I do use a lot of sage. I think that’s because I love it as much as you love your marjoram. I’m using more marjoram now due to your influence, but not in the quantities that you use it. Thanks for the sweet comments as always!
MJ, I’m obsessed with corn. (Growing up in Ohio, they called us corn-fed.) Surprisingly, I’ve never heard of corn cooked in milk. I definitely can’t wait to try it!
Thanks Kelly. I was born in Ohio, but moved south when I was two. I remember my mother always talking about Ohio having the BEST corn, As for me, I really never found good corn until I moved to New Mexico. Here they grow an indigenous sweet corn and it’s SO GOOD! I hope you find some good corn and get a chance to make this recipe. It’s surprising delicious,
I am not a ‘corn person’ usually but it can naturally be bought in season at any supermarket in Australia. Use it mostly barbecued or in stirfries, so this double-recipe will be tried as soon as some is available ! Heaps of flavour promised and good-looking on the plate ! Am wondering why fresh garlic has been substituted with garlic powder . . . and shall probably substitute the kale with one of the Chinese green leaf vegetables like baby bok or pak choi . . . thanks !
Thanks Eha. I think that even a person who isn’t a “corn person” would love it fixed this way. It’s quite different. In reference to the garlic, I use the powder in the broth for the corn because garlic cloves don’t really have time to flavor the broth and corn fully. You would be putting it in the milk and water in raw form. For the soup I use garlic cloves because it gets sauteed first to release its flavor, then the broth is added. Bok choy would be great, but then it’s great in just about anything. 🙂
Thanks ! Did not think of the time factor – makes complete sense !! Oh, the ‘corn issue’ is purely ‘me’ . . . . with as much choice available as we do here I guess there are natural likes and ‘the other’ !! And I don’t mind kale . . . but living alone during a pandemic, bok choi arrives in smaller bunches . . . 🙂 !!!
This sounds terrific! I’ve never cooked corn this way — why not, I can’t imagine, because yours looks so good. And the soup! I LOVE soup, and this is right up my alley. A pair of wonderful recipes — thanks.
Thanks John. I know, it took me a while and I do wish I had made it sooner. It’s so good and the soup is just as good as the corn.
such an interesting way to cook corn MJ. I love the idea of that soup I must say. it looks so tasty. I’m not a kale fan so it would have to be silver beet for me (which is what we aussies call swiss chard.)
cheers
sherry
Thanks Sherry. I actually use chard more than kale because we keep a few plants growing year round, so it’s always available. I did not know that silver beet was swiss hard. Interesting.
What a creative and delicious way to prepare fresh corns! I would lick the whole bowl of sauce clean. This is really yummy, MJ.
Thanks Angie. I did actually drink some of the broth before I made the soup. 🙂 It’s so good.
M.J. You sound as if you love corn as much or even more than we do. And oh what you have done with this ancient grain with the milk, butter, and be-still-my-heart GARLIC! This is offering food to the gods! I cannot wait to make this recipe. In the South, as you know, creamed corn is on many diner-style restaurant menus and especially buffets. But nothing like this recipe. All of that butter is inviting one to slurp it up straight from the pan! Double whammy recipe for the soup to prepare when signs show autumn is near. I like that you have swiss chard as an option to using kale. Oh and thank you dear for the kind shout out for my pecorino corn recipe! Your random act of kindness is so sweet. And now I hope that there is still fresh corn available to make this indulgent corn recipe!
Thanks so much Roz. Oh yes, we do love corn, especially fresh corn. I just bought 5 more ears, cut the kernels off the cobs and froze so we can have it in the winter. BTW – I did make your Italian Pecorino corn and it was delicious! So you are most welcome for the link. It was easy linking to a recipe that I know is delicious. Hope you get a chance to try this recipe before the season ends.