Milk Boiled Corn on the Cob
A simple and delicious method for boiling corn on the cob. This method produces tender and sweet corn, perfect for summer cookouts.
A simple and delicious method for boiling corn on the cob. This method produces tender and sweet corn, perfect for summer cookouts.
- Carbohydrate 11.2665000095241 g
- Cholesterol 44.5500000376604 mg
- Fat 13.3500000112854 g
- Fiber 0 g
- Protein 8.03550000679281 g
- Saturated Fat 7.93080000670431 g
- Serving Size 1 1 Recipe (314g)
- Sodium 104.068000085972 mg
- Sugar 11.2665000095241 g
- Trans Fat 1.19340000100884 g
- Calories 196 calories
Step-by-step
- Fill a large stock pot half full with water (use a large enough pot to hold all the corn).
- Add in the cream, milk, sugar and butter.
- Bring to a boil, then add in the corn cobs.
- Reduce heat to a simmer and allow corn to cook for 7-8 minutes or until just tender, depending on size of corn try not to over cook the corn as it will become tough.
- Using long tongs remove and place on a plate or in a bowl, then cover with foil until ready to serve.
- Serve with butter and salt to taste.
Boiling corn in a dairy-rich bath alters starch hydration and enhances natural sweetness without requiring excessive amounts of table sugar. Milk proteins and dairy fats coat each kernel as the liquid heats, changing how heat transfers to the vegetable wall. Water alone can rupture delicate cell walls if boiled too aggressively, causing starch leakage and a chewy texture. Introducing milk and heavy cream raises the boiling point slightly while buffering direct thermal shock.
The Chemistry of Dairy Boiling
Lactose and added sucrose reinforce the corn's inherent sugars, while butter fats emulsify into the cooking liquid to coat the cob uniformly. Maintaining a gentle simmer rather than a rolling boil prevents the proteins in the milk from curdling or scorching against the bottom of the stockpot. Keep the cooking duration strictly between seven and eight minutes to avoid breaking down the complex starches into a mealy mouthfeel.
- Simmer instead of rolling boil to prevent dairy solids from scorching at 212 degrees Fahrenheit.
- Cover cooked ears tightly with aluminum foil to retain internal moisture if holding for service.
- Adjust sugar downward if using exceptionally fresh summer sweet corn varieties that contain high natural glucose levels.
