You won’t believe how sweet and creamy this tastes!
Nothing says summer like fresh, sweet corn on the cob. We love grabbing a few ears of corn at our local farmer’s market or grocery store. There are a million-and-one ways to prepare corn on the cob; grilling is definitely one of our favorites – the char on the corn from the grill not only looks pretty but adds great flavor. Boiling corn is another cooking method, and we’ve got a way to use that pot to our advantage, infusing the corn kernels with a sweet buttery creaminess that will make everyone cheer for corn!
Serves 8-10; 30 minutes
- 8-10 ears of sweet corn, shucked
- ½ cup heavy cream
- 1 cup milk
- ½ cup unsalted butter
- 3 tablespoons honey
- 1 teaspoon Cajun seasoning
- Salt and pepper, to taste
- Chopped parsley, to garnish
- Add water to a large stockpot until half filled. Transfer to stovetop and add heavy cream, milk, butter, honey, and Cajun seasoning, salt and pepper, to taste.
- Heat milk and butter on medium until butter is melted and milk is warmed, but not boiling. Add corn cobs and lower heat slightly to prevent milk from scorching.
- Simmer corn for 7-12 minutes (shorter for firmer kernels, longer for softer kernels). Carefully remove corn from pot and place on a serving platter to cool slightly before serving.