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Milk-boiled corn on the cob with butter and thyme
Corn on the cob boiled for 10 minutes in milk and water with butter, salt, and fresh thyme. A summer side dish that serves four.
Save on PinterestRecipe at a glance
- Prep time
- 10 min
- Cook time
- 10 min
- Total time
- 20 min
- Servings
- 4 servings
- Difficulty
- Medium
- Cuisine
- Slovak
Corn on the cob boiled in milk with butter and thyme is a twist on the summer classic, with the ears cooked in more than just water. Milk diluted with water, a little butter, salt, and sprigs of thyme brings out the kernels' sweetness, and the ears are ready ten minutes after the liquid comes to a boil. Freshness matters: cook corn as soon as possible after harvesting, ideally within four hours, because the sugar in the kernels gradually turns to starch.
Ingredients
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Instructions
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- Husk the corn and cut the ears in half if needed. Pour the water and milk into a deep pot and add the butter, a few sprigs of thyme, and the salt.
- Add the corn and bring to a boil. Cook for 10 minutes from the time the liquid comes to a boil.
Tip: Reduce the heat once the liquid comes to a boil, as the milk and butter can easily boil over. Stand any leftover ears upright in a bowl, slice the kernels off from top to bottom with a knife, and add them to a salad or soup.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 339 kcal
- Protein
- 11 g
- Carbohydrates
- 27 g
- of which sugars
- 17 g
- Fat
- 23 g
- of which saturates
- 14 g
- Fiber
- 2.0 g
- Salt
- 2.3 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Varená kukurica v mlieku s maslom a tymiánom
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