My father is a corn maker, here is his secret for the best corn you have ever tried

Summer products is something that I look forward to all year round. As soon as the warm weather strikes, I blend the recipes that use fresh zucchini, tomatoes, strawberries and cucumbers. As much as I love My grandmother’s zucchini cake or a BLTI will choose corn for other summer products every day of the week.

This is probably because my father grew up on a farm and growing corn, potatoes and other fresh vegetables. So our summer menu almost always includes corn on the cob. Since a Fink family function without sweet, butter -like corn is not complete on the COB, we take our cooking methods very seriously.

The only way my corn farmer’s father Mais makes on the Colst

According to my father, there is only one way to cook corn: cooked. That is definitely The most common method– although I enjoy it Celoned at the grillAlso – but it’s not just cooking, that’s important. It is what you cook the corn.

To prepare the most aromatic corn you’ve ever tried, she cooks her corn in a mixture of water, milk and salted butter on the colst.

Similar to the people who Add sugar to your water For sweeter corn, adding milk and butter gives the corn an even better and stronger taste. While your corn cooks in the butter, milk and water mixture, the hearty, salty, butter-like taste seeps into the sugar corn, while the milk makes the grains tender for an additional juicy bite. It produces the most ideal experience of cornesses; You will want some Corn tools To really enjoy it.

How to do my father’s corn on the cob

Of course like so many of My family dishesThere is no real recipe that follows my father’s corn on the cob.

We recently came out with eight ears corn and without a measuring cup, but here is the general method. Fill a stick pot halfway with water and then add enough milk to turn the water cloudy – I would advise about half a cup – and a spacious button butter – for eight ears. We used about 1/4 cup.

It is not a perfect science, but if you start playing around with it, you will find your desired ratio.

When my father grew up, his family cooked her corn in a copper kettle over an open flame on the colst. Obviously we don’t do that anymore, but we have a different secret technology. Instead of cooking the buttermilk-water mixture, Then When we add the cobs, we start with everything in the covered pot. As soon as it reaches a roller cooking, we cook the corn for about 20 minutes until the grains are tender.

Does the cooking of corn, milk, butter and water make a different difference than the second step to add the corn later? I’m not sure, but my father swears by it.

As soon as you have tried this upgrade with two views, there is no back-and you will also ask for the corn season every year.