Best Way to Cook Corn on the Cob
Milk-boiled corn is a comforting and indulgent treat where tender corn is cooked in a creamy blend of milk, butter, and cheese, sweetened with rock sugar. It's quick, easy, and packed with flavor!
Servings: 3
Ingredients
- 3 ears corn adjust quantity as desired
- 3 slices cheese
- 250 ml milk
- 20 g butter about 2 small pieces
- 20 g rock sugar
Instructions
Prepare the corn
- Remove the husk and silk from the corn, then rinse under running water to remove any dirt or impurities. If the corn is too long, cut it in half for easier handling.
Wrap with cheese slices
- Unwrap the cheese slices and evenly wrap them around the corn. Gently press the cheese so it adheres well to the surface.
Cook the corn
- Place the cheese-wrapped corn into a pot. Add milk to cover two-thirds of the corn. Add the butter and bring the mixture to a boil over high heat. Once it boils, cover the pot, reduce the heat to low, and simmer for 10 minutes. Ensure the milk stays at a gentle simmer to prevent it from boiling over or drying out.
Flip and add sugar
- After 10 minutes, carefully flip the corn. Add the rock sugar and stir gently to dissolve it evenly into the liquid. Cover the pot and continue simmering on low heat for another 10 minutes.
Serve
- Once the cooking is complete, remove the corn from the pot and drain any excess liquid. Serve warm, either on a plate or with skewers for easy eating. Enjoy this creamy and indulgent treat!