Cooking Lesson #1061: Tennessee Corn on the Cob

…from the Perspectives’ Kitchen

How you doin’? I wait all year long for corn to come into season locally. This is one of my favorite summer vegetables no matter how it is prepared. Corn is always a hit among a big crowd of hungry friends, no one doesn’t like fresh sweet corn.
 
I love cooking corn on the grill in its natural husk. I also like to cover a cob with mayonnaise and seasonings, wrap it in foil and cook it in the oven or on the BBQ. I have even served corn breaded and fried in corn oil. Another old Southern corn trick— which adds richness and brings out the corn's natural sweetness— is Corn on the Cob, Tennessee-style. My old Southern method for making corn on the cob is simply boiling it in milk and butter.
 
Simmering vegetables in buttery milk is an easy way to end up with tender, perfectly seasoned vegetables such as lima beans, green beans, potatoes, and yes, even corn. The lactase (a kind of sugar) in the milk tenderizes the vegetables and imparts a subtle sweetness. The butter adds a rich flavor, so your guests don’t even need to add extra butter. After only about 6 minutes in their buttery milk bath, the cobs of corn are good to go.
 
Prep time:  10 minutes
Cook time:  15 minutes
Yield:  6 servings
 
Ingredients 
2 tablespoons kosher salt
1 cup whole milk
8 tablespoons butter (1 stick)
6 ears shucked corn
salt & pepper, to taste
Parsley for garnish
 
Directions

1. In a heavy-bottomed sauce pot or Dutch oven, heat enough water to just cover the corn along with 2 tablespoons kosher salt.
2. Remove the corn and bring the water to a boil.
3. Add the milk, butter and corn.
4. Reduce the heat and simmer for 6 to 10 minutes, until the kernels are bright yellow and tender.
5. Remove the cobs from the liquid and serve steamy hot with a parsley garnish.

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ChefSecret:  Use whole milk rather than two percent or skim so you get the richness of the milkfat. If you like your corn super sweet, add a teaspoon of granulated sugar. Don’t toss out the water… use it in creamy soups and chowders or as the liquid in cornbread.
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Quip of the Day:  “Billy, stop swallowing the whole corncob, or you might get corn-stipated!”
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
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