INGREDIENTS:
6 -8 ears corn husks and silk removed
water
1 cup milk
1/4 cup whipping cream ; unwhipped (or use 1-1/4 cups milk)
1/3 cup sugar (can use more sugar)
1/4 cup butter (optional ; add to the water)
INSTRUCTIONS
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.
6 -8 ears corn husks and silk removed
water
1 cup milk
1/4 cup whipping cream ; unwhipped (or use 1-1/4 cups milk)
1/3 cup sugar (can use more sugar)
1/4 cup butter (optional ; add to the water)
INSTRUCTIONS
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.
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