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Weekend at the Cottage Recipes ~ BUTTER-AND-MILK-BOILED CORN


 For the corn:

•6 ears of corn, shucked

•8 cups water

•4 cups homogenized milk

•1 butter stick (8 tablespoons)

•1 tablespoon granulated sugar

•1 teaspoon kosher salt

For the herbed garlic mayo:

•½ cup mayonnaise

•6 tablespoons butter, melted

•2 cloves garlic chopped

•½ teaspoon kosher salt

•1 tablespoon lemon juice

•¼ cup chopped chives


1. Prepare the corn: Trim away the very end and tip of the corn cob. Cut into 1- or 1½-inch thick knobs.

2. Pour the water into a soup pot. Add the sugar and salt. On moderate-high heat add milk and butter when the liquid is steaming. 

When butter is melted, add the corn. Bring to a boil. Reduce to moderate heat and cook corn for 6 minutes.

3. Prepare the herbed garlic mayo: Place mayonnaise, melted butter, garlic, salt and lemon juice into a canister. 

Zip it up using a blender until light and emulsified. Stir in chives.

4. To serve the corn: Remove cob segments from liquid and transfer to a serving bowl. Brush lightly with herbed garlic mayo.

5. Serve immediately with remaining sauce presented on the side for additional brushing.

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