Boiled Corn on the Cob In Milk with Garlic Butter

Corn kernels bursting in your mouth with every bite. And mixing up a bowl garlic butter only to slather it on your corn and watch it melt all over those kernels is heaven and comfort food at it's best.

Corn:
4 fresh ears corn, husks and silks removed
whole milk (1 L)
2 cups water or enough to cover the corn completely
1 Tbsp. sea salt

Garlic Butter:
½ cup butter
1 clove garlic, crushed or 1 tsp. garlic powder
2 Tbsp. fresh parsley, chopped
sea salt

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 too rapidly.

Return to low heat and gently simmer until the corn kernels are just tender (~ 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.

Makes 4 servings.