If you’re anything like me, summer is not complete without corn on the cob. However, I’m currently lacking a full outdoor barbecue setup, so I can’t toss some corn on the grill and call it a day. Luckily, there’s a slightly sweet, perfectly seasoned answer to my quandary: Southern milk and honey corn on the cob!
This recipe is as simple as throwing everything into a pot and boiling it for 10-15 minutes. It’s barely a recipe at all, unless you’re making that distinction based on deliciousness, in which case it most certainly is! My only piece of advice before you dive in is wear a shirt you don’t mind getting butter on.
6
10 minutes
15 minutes
25 minutes
6 ears of organic sweet corn
2 cups of water
1 cup whole milk
½ cup heavy cream
¾ of a stick of unsalted butter
2 tablespoons Cajun spice
2 tablespoons of clover honey
Kosher salt and freshly ground pepper to taste
If you hate shucking corn, place it in the microwave for 30 seconds, then cut off the root with a sharp knife and the husk should come off easily. Remove the husks and all of the silk.
Once shucked, cut your ears of corn in half so they fit more easily in the pot.
Add the water, milk, butter, Cajun spice, honey, salt and pepper.
Bring the mixture to a gentle simmer and allow to cook, stirring from time to time, for 10-15 minutes.
Remove the pot from the heat and remove the corn from the pot using tongs or a large slotted spoon.
Serve immediately.