Bet you didn't know you needed a recipe for corn on the cob. You do. You really do. And I'm not just talking about a technique on how long to boil it. This is a recipe. One of the issues I've had with Alaska is that our produce is "slightly" lacking in freshness and flavor. And being from the Midwest, I know that corn is best right after you pick it. During dinner, my husband was telling me about a Sweet Corn Festival he attended in Idaho. It was held at the fairgrounds, and there was a field of sweet corn right next to it. If you wanted an ear of corn, you'd pick it, run as fast as you could, and drop it in a pot of boiling water. I'm pretty sure our corn isn't making it to the pot quite so quickly (and to add insult, I've seen it being sold here for $1.19 an ear). This recipe takes care of the lack of freshness by adding back in the sweetness. And it was truly amazing. Just like the original blogger said (she called it "The Only Corn on the Cob I Will Ever Make Again"), we didn't need to spread on any butter or salt before eating it, and the flavor was perfect.
Printable Recipe
Sweet Corn on the Cob
6–8 ears corn, husks and silk removed
1 1/4 cup milk
1/3 cup brown sugar
1/4 cup butter
Fill a large stock pot half full with water (use a large
enough pot to hold all the corn).
Add in the milk, sugar and butter.
Bring to a boil, then add in the corn cobs.
Reduce heat to a
simmer and allow corn to cook for 7 to 8 minutes or until just tender,
depending on size of corn. Try not to over cook the corn as it will
become tough.
Using tongs, remove and place on a plate or in a bowl, then
cover with foil until ready to serve.
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