Boiling corn with milk and honey is actually nothing new. It's something that's very popular in the South, but it comes with some caveats. One of those is that you have to be very careful about boiling milk: If it comes to a full boil, that milk will curdle. And curdled milk will cling to the cobs when you take them out. The recipe below uses almond milk. Even if it comes to a rolling boil, you'll be okay and you'll never know a nondairy option was used.
But don't think that almond milk is the only ingredient. Honey, a little bit of cayenne and, of course, plenty of salt flavors the corn and truly makes it the best it can be. You'll be amazed at how just a few ingredients can transform corn in a way you never thought possible.
Southern Milk and Honey Corn on the Cob
4
5 minutes
10 minutes
15 minutes
8 ears of corn, hulled and silk removed, then cut in half
1-1/2 cups almond milk
1/2 cup butter
3 tablespoons honey
1 teaspoon cayenne pepper
1 tablespoon salt
Place the corn in a large pot and fill halfway with water.
Add almond milk, butter, honey, cayenne pepper and salt.
Bring pot to a rolling boil and lower to a simmer.
Allow to simmer for about ten minutes.
