BUTTER BOILED CORN ON THE COB RECIPE

*Ingredients for this boiled corn at the cob

°four medium sized corn kernels, I peeled them, casting off the leaves and umbrellas.

°1 cup of milk.

°Butter, I best used one gentle stick.

+For seasoning, I used salt and pepper.

*Directions 

Step 1: Add the specified quantity of water to a huge saucepan, positioned it on medium heat, and convey it to a simmer.

Step 2: In the meantime, you want to peel the ears of corn and divide it in half.

 

Step 3: In a huge kettle, integrate 1 cup of milk, 1 stick of unsalted butter, and 1 teaspoon of kosher salt.

 

Step four: Reduce the warmth to low and lightly insert the corn. Boil the combination for eight minutes.

 

Step 5: Remove the corn from the butter tubtub with tongs and serve immediately.

Step 6: Leftovers may be saved withinside the fridge for as much as four days in an hermetic container. INGREDIENTS FOR THIS BOILED CORN ON THE COB

four medium corn ears, I peeled them, and I eliminated leaves and awns.

1 Cup.Of milk.

Butter, I best used one gentle stick.

To season, I used Salt and pepper.

Directions

Step 1: Add the important quantity of water to a huge pot, and positioned it over medium-excessive heat, carry to a simmer.

Step 2: Meanwhile, you want to husk from the ears of corn and break up them in half.

Step 3: In a huge kettle, integrate 1 cup of milk, with a stick of unsalted butter, and 1 teaspoon kosher salt.

Step four: Reduce the warmth to low and lightly introduce the corn. Bring to a boil for round eight minutes

Step 5: Remove the corn from the butter tubtub with tongs and serve proper away.

Step 6: Leftovers can be saved refrigerated for as much as four days in an hermetic container.

Enjoy !