Down Home Milk And Honey Corn On The Cob
Milk and honey corn on the cob is slowly simmered in a rich, naturally sweetened cream broth with a blend of herbs and spices. The juicy, tender kernels make this one down home recipe you can’t miss!
We live in an area where fresh, local corn is abundant.
And every summer, I couldn’t be happier that there are so many corn fields nearby.
There’s so many things you can do with corn- on or off the cob.
Even with the almost endless options, I’d be lyin’ if I said I didn’t have a favorite way to prepare it though.
Boiled.
But not in water like so many do.
Instead, our corn is boiled in a rich milk broth infused with sweet honey, creamy butter, and a little kick from some Cajun spice seasoning.
The result is the best Southern style sweet corn you’ll ever try: milk and honey corn on the cob.
Ingredients
To make this you’ll need:
- Corn on the cob– Shucked, well rinsed sweet corn.
- Milk– Use 2 % or whole and skip low fat or skim. The milk enhances and brings forth the natural sweetness in the corn.
- Heavy cream– Don’t substitute this for something else. You want this for maximum richness.
- Butter– Unsalted
- Honey
- Seasoning– Cajun or Creole seasoning, salt, and pepper
- Garnish– Chopped parsley. This is optional for a little color.
How to Make
Making milk and honey corn on the cob is pretty easy!
To do it, fill a stock pot half full with water.
Once the pot is halfway filled with water, whisk the milk, cream, butter, honey, Cajun or Creole seasoning, and salt and pepper together until evenly incorporated.
Then add in the corn cobs, either whole or cut to your desired size.
Heat the pot over low heat to warm the milk and melt butter.
Once the milk is warm and the butter has melted, turn the heat up just below medium, being careful not to let milk mixture actually come to a boil.
Let the corn slowly simmer in the milk mixture for 10-12 minutes.
Remove the pot from the heat.
Carefully use tongs to remove the corn from the milk and honey mixture.
Let the corn rest one minute and serve immediately.
Enjoy!
Storing Leftovers
Store leftovers in an airtight container or wrapped tightly in plastic wrap in the fridge for up to 2 to 3 days.
Reheat in the oven or microwave until warmed through.
Can I reuse the corn milk broth?
Don’t like food waste or to throw out perfectly good broth?
Me either.
Save and freeze this leftover broth for later use in soups and chowders or in corn bread.
Can you think of another creative use for it?
I’d love to hear it in the comments!
Tips and Tricks
- Don’t let the milk mixture boil. You don’t want the milk to scald.
- You can adjust the amount of seasoning to suit your taste.
- Remember the older the corn is, the less sweet it will be. Try to cook the corn on the cob the day or day after you buy it.
Other Corn on the Cob Recipes
Milk and honey corn on the cob is one of the best down home summer recipes you can try!
Make it and enjoy!
Looking for other corn on the cob recipes?
Try these:
If you’ve tried this MILK AND HONEY CORN ON THE COB or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Down Home Milk And Honey Corn On The Cob
Ingredients
- 8-10 ears fresh corn shucked, and well rinsed sweet corn
- water
- 1 cup 2 % or whole milk
- 1/2 cup heavy cream
- 1 stick unsalted butter (8 tbsp)
- 3 tbsp honey
- 1 tsp Cajun or Creole seasoning
- freshly ground salt & pepper to taste
- chopped fresh parsley for garnish, optional
Instructions
- Fill a stock pot half full with water. To the pot add the milk, cream, butter, honey, Cajun or Creole seasoning, and salt and pepper, to taste. Whisk everything together until evenly incorporated.water, 1 cup 2 % or whole milk, 1/2 cup heavy cream, 1 stick unsalted butter, 3 tbsp honey, 1 tsp Cajun, freshly ground salt & pepper
- Add in the corn cobs, whole or cut to size. Heat the pot over low heat to warm the milk and melt butter.8-10 ears fresh corn
- Turn the heat up just below medium, careful not to let milk mixture actually come to a boil. Allow the corn to slowly simmer in the milk mixture for 10-12 minutes.
- Remove the pot from the heat, and using tongs remove the corn from the milk and honey mixture. Let the corn rest one minute.
- Serve topped with a bit of chopped fresh parsley for garnish, if desired.
Notes
- Don't let the milk mixture boil. You don't want the milk to scald.
- You can adjust the amount of seasoning to suit your taste.
- Remember the older the corn is, the less sweet it will be. Try to cook the corn on the cob the day or day after you buy it.
Nutrition
This sounds so good I might just cut the corn off the cob back into the pot and eat it like soup!?
Thanks for the recipe!
Michelle
I’m often tempted to do the same. Instead I save the leftover broth and use it in my soups and chowders.
I am so glad to have found your page!!!! great recipe & I have 4 sons as well…ages 18, 16, 14, & 11!!!! They eat a lot and new recipes are always welcome! Thanks!
So glad to have you here, and I hope your boys enjoy our filling recipes as much as mine do!
Oh wow. What a beautiful dish. I love the sound of this!
Thanks!
Is there anything I can substitute for creole seasoning? We don’t care for spicy food. Can I just leave it out or substitute with other herbs or spices?
Susan, creole is usually a blend of blend of salt, garlic powder, freshly ground black pepper, onion powder, paprika and cayenne pepper. The spiciness depends on the ratios of each used. I’d just taste as you go until it has the flavor you’d like, without the spice from the pepper and cayenne. I’d also recommend a smoked paprika.
Such a great share at Weekend Potluck – thank you! I can’t wait to try this corn on the cob! We hope to see again this Friday, have a great week!
AMAZING!!!!!!!
Thank you so much, Jeanie!
This is my first time here and “oh my” you can cook!!! This corn on the cob looks absolutely mouth watering!! I can’t wait to browse around some more.
God Bless,
Leslie
Thank you so much, Leslie! I hope you find many things you like, and that we’ll see you again soon.
I made this recipe yesterday for a Mother’s Day brunch for the mothers at my church. It was a hit. My daughter ate 4. It was so good I decided to make for today”s dinner.
I’m so glad to hear that everyone loved it. My favorite is how easy it is to infuse each ear with such yummy flavor, even for a crowd.
Do you have any recipes posted on your site that use the broth?? I am tempted to save it, but dont know how to use it. Btw, the corn was delicious!!!
No, and while I’ve thought about it- it honestly just didn’t seem practical because it would require someone else to have made this recipe. I will say we do save the broth and our favorite way to use it is in place of milk in cornbread or in any of our favorite Summer soups.
Does the Cajun seasoning make it spicy?
No, and I don’t do heat from spices well. It does however give it a great flavor profile. If you’re worried, add less than the given amount, taste, and go from there!
Hi, can we use frozen corn for this? This looks so delish!
You absolutely can use frozen corn instead of fresh.
Sounds good. The only problem is that you cannot drain the cooking liquid down the drain because the butter will cool and coagulate and clog your drain.
It really is, Sheila. Also, good tip for those who aren’t aware of that!
You write “The secret to the best Southern-style sweet, sweet corn? Slow boiling it in a creamy, naturally sweetened broth of milk and honey” …. yet in the directions you say to not let the liquid come to a boil.
Can you explain this? Thanks
Sorry for the confusing wording. You don’t want it to come to a real ‘rolling’ boil as it will most likely curdle. Instead what I meant by ‘slow boil’ was more of a simmer.
Thank you. I’m trying this for a birthday dinner next weekend. Sounds great.
Curious as to why you would cook firmer kernels the shorter length of time & softer ones longer? It does sound delicious!