Sweet corn
Have you ever tasted sweet corn with butter?
You should try to cook it by this recipe
INGREDIENTS
4 fresh ears of corn, husks and silks removed
1 litre of milk (full fat)
2 cups water (or enough to cover the corn completely)
Salt (about 1 tablespoon)
Garlic Butter: *See Notes
1/2 cup butter/spread of choice (I use reduced fat/light)
1 clove garlic , crushed (or 1 teaspoon garlic powder)
2 tablespoons fresh chopped parsley
Salt to taste
INSTRUCTIONS
Combine the corn, milk, water and salt together in a large saucepan/pot
and bring to the boil. When the milk begins to rise, reduce heat down to
low and remove from the pot from the heat if necessary to allow the milk
to fall if rising to rapidly. Return to low heat and gently simmer until
the corn kernels are just tender (about 5-8 minutes) -- (I always remove
one out of the water with tongs to test with a fork. You can 'feel' the
burst when piercing the fork through). Leave them in longer until they
'burst' with a fork. Remove each cob with tongs and serve with
butter...or serve plain!
Garlic Butter:
Add all ingredients into a small serving bowl, and mix until combined.