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!
Servings: 8
Calories: 272kcal
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
Calories: 272kcal | Carbohydrates: 25g | Protein: 5g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 51mg | Sodium: 31mg | Potassium: 316mg | Fiber: 2g | Sugar: 14g | Vitamin A: 912IU | Vitamin C: 6mg | Calcium: 54mg | Iron: 1mg