A Buttery Milk Bath Is The Southern Secret To Perfect Corn On The Cob - Tasting Table

"Through the cuisine's masterful utilization of simple ingredients, this summertime staple becomes steeped in richness and aroma - a notch above the simple, fresh sweetness you've come to expect from it. The secret is not to settle for plain water during boiling, but also fill the pot with milk, slip in a generous pat of butter, and let the simmering heat do its thing."

"Milk and butter never disappoint, especially when you simmer them with corn on the cob. Delicate layers of flavors wrap around every tiny, sweet kernel: The milk's mellow sweetness, the butter's rich, subtly salty tone, and a velvety finish that enthralls the taste buds. And that's only the start. You can always get a bit more creative and add other ingredients - herbs, spices, and condiments - for little nuances that make the corn even more outstanding."

Southern kitchens elevate corn on the cob by boiling it in a milk and butter bath, which infuses kernels with mellow sweetness and rich, subtly salty butter notes. Typically add about 1 cup of milk and one stick of butter for six cobs, plus an optional pinch of salt or brown sugar. Simmer cobs five to ten minutes until softened, then serve immediately with butter. The cooking liquid can be reserved for soups or chowders. Additional herbs, spices, and condiments can be added to the bath, with milk fats carrying flavors into the kernels for deeper, creamier taste.

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