Improve Cooking Challenge-Corn on the Cob in Milk and Herb Butter Corn

The ingredients for this month’s Improve Cooking Challenge hosted by Brenda over at Frugal Antics of a Harried  Homemaker are corn and butter.  This challenge is great fun.  You can find information on joining the group here at Brenda's Improv Page.

I didn’t stray too far afield with this one.  We love corn on the cob and have it often during the summer.  Hubby would willing eat a meal of corn on the cob, deep-fried yellow squash, fresh local tomatoes and nothing else every day when it is all in season.  Unfortunately hubby cannot eat the corn on the cob so he has to cut it off.  I always cook enough corn on the cob to have leftovers. I cut the corn off the cob and add a garlic/herb butter blend to reheat the leftover corn. I make the herb butter ahead and add just a tablespoon or so when the corn is reheated it just has a nice sheen.

Today I am going to share a method that I ran across to cook corn on the cob that I really like.  I found it over at Siggy Spice.  The produces corn that is always sweet and juicy.  Siggy didn’t have a name for her method so I am calling it Corn on the Cob in Milk.  Thanks, Siggy, for a great idea.

Corn on the Cob in Milk
from Siggy Spice
6 to 8 ears of corn, husks and silk removed
water
1 c. milk (whole milk preferred)
1/3 c. sugar
1/4 c. (1/2 stick) butter (I slice it into several pieces)

Fill a  large pot with enough water to cover the corn.  Do not salt the water.  Add the milk, sugar and butter.  Bring to boil (this can take a little while depending upon the amount of water used).  Add the ears of corn.  Reduce heat to a simmer and cook for 8 to 10 minutes or until just tender.  Remove immediately and serve with butter, salt and pepper to taste.

Frugal tip:  I freeze the water/milk/butter mixture in 1 and 2 cup portions and use it instead of any water called for when I make potato or corn chowder.



Garlic Herb Butter
1/2 c. butter
1/2 t. salt
1/2 t. garlic powder
1 t. paprika
1/8 t. pepper
1/4 t. marjoram leaves
1/4 t. thyme leaves

Melt butter.  Stir in remaining ingredients.  If made ahead, store in refrigerator and remelt before using.  Makes 1/2 c.

Caramelized Herb Butter Corn
Cut corn from leftover corn on the cob.  (I usually have about 3 ears.)  Place corn in a skillet.  Remelt Garlic Herb Butter and add just enough (1 to 2 tablespoons) to give the corn a nice sheen.  Heat and stir until corn is hot and starts to caramelize.  Servings depend on the amount of leftover corn.

Check out the links below to see what other Improv bloggers have done with corn and butter.