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Corn on the cob
1 stick butter
1 cup milk


Fill a large pot about halfway with water. Bring water to a boil.
Add milk and butter. Add corn and reduce heat. Simmer corn for 6 to 8 minutes Remove corn from cooking liquid and its ready to serve.
Can it be that simple AND that delicious?! You better believe it can.

The corn came out of the pot full of flavor. For once I didn’t have to slather any butter on as the corn already had a rich buttery taste from the milk butter bath. I just added a little salt (you can add a dash of pepper, too, if you’d like) and it was some of the best corn I’ve tasted.

It only took 13 minutes in total (five minutes to prep and eight minutes to cook) which was time well spent waiting for this unbelievably fresh and flavorful buttered corn. This is one of the quickest methods for cooking corn that I’ve ever come across, not to mention the easiest; you only need two very simple ingredients to completely elevate your corn on the cob experience. I would be willing to bet you have milk and butter sitting in your fridge right now. So you have no excuse to not try this upgrade corn.

I’m definitely going to pull out this trick for my pot luck dish I’m bringing to a friend’s Labor Day BBQ.

What’s your favorite way to cook corn? Boil, grill, or microwave? Also, do any of you add sugar? I’ve heard of some people adding a little but I find the corn I get is sweet enough.

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