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.
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.
Recipe author: MJ of MJ's Kitchen