Just discovered this milk and honey corn and I’m in love! Have you tried it?
This recipe creates a sweet and flavorful twist on classic corn on the cob, infused with milk, honey, and a hint of Cajun spice.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Sweet corn, shucked | 8-10 ears |
| Heavy cream | ½ cup |
| Milk | 1 cup |
| Unsalted butter | ½ cup |
| Honey | 3 tablespoons |
| Cajun seasoning | 1 teaspoon |
| Salt | To taste |
| Pepper | To taste |
| Chopped parsley | To garnish |
Instructions:
- Fill a large stockpot about halfway with water.
- Transfer the pot to the stovetop and add the heavy cream, milk, unsalted butter, honey, Cajun seasoning, salt, and pepper to taste.
- Heat the milk mixture over medium heat until the butter is completely melted and the milk is warmed through, but do not let it boil.
- Gently add the shucked corn cobs to the pot. Lower the heat slightly to maintain a simmer and prevent the milk from scorching.
- Simmer the corn for 7 to 12 minutes, depending on your desired tenderness. Shorter cooking times will result in firmer kernels, while longer times will yield softer kernels.
- Carefully remove the cooked corn from the pot using tongs or a slotted spoon and place it on a serving platter.
- Allow the corn to cool slightly before serving.
- Garnish with chopped parsley, if desired. Enjoy!
