This Is the Best Way to Cook Corn on the Cob
Kitchn’s Delicious Links column highlights recipes we’re excited about from the bloggers we love. Follow along every weekday as we post our favorites.
A few weeks ago, the Kitchn staff rounded up a list of their favorite guilty-pleasure kitchen gadgets, and my admission was my all-time favorite uni-tasker: a plastic butter spreader. Call it completely unnecessary, but I literally could not live without this handheld stick of butter during the summer months. According to the product details, it is intended for use on bread, toast, bagels, baguettes, muffins, pancakes, waffles, and corn on the cob. I have never once used it for anything other than corn on the cob.
Although this recipe from Spicy Southern Kitchen would render my buttery summertime sidekick obsolete, I’m pretty down to try it.
According to the recipe author, Christin Mahrlig, she found out the secret to preparing the most delicious corn from her followers: Boil it with a cup of milk and a stick of butter. Yes, an entire stick of butter! If that seems excessive, rest assured that there is no need for further butter or salt because it all absorbs into the juicy kernels while they cook.
This recipe might involve the least intimidating cooking instructions ever: Fill a large pot with water, bring the water to a boil, add milk and salted butter, throw in husked corn, reduce heat, and simmer the corn. When it’s ready to serve, you won’t need your butter spreader handy.
→ Get the Recipe: Best Way to Cook Corn on the Cob from Spicy Southern Kitchen