From now until November local farm stands will be brimming with sweet, local corn. It's a much-cherished season in New England and there may be as many ways to cook corn as there are varieties of corn in this region, including steamed, boiled, grilled and even roasted, Here's a popular boiling method that includes milk and a roasted method (who knew, right?) Most of them have one thing in common, they're super easy. So head to your favorite local farm and grab a few ears for dinner tonight!
Ingredients
- 12 ears of corn, shucked
- Enough water to fill a large pot about halfway
- 1 cup milk
- 1 stick butter
Instructions
Bring water, milk and butter to boil. Add the corn and reduce heat. Simmer for about 10 minutes and it's ready to serve!
Oven Roasted Corn
INGREDIENTS
- 8 ears corn
- 1 stick butter
- Salt & pepper to taste
INSTRUCTIONS
Place corn on a baking sheet lined with aluminum foil. Spread half a stick of butter on corn. Sprinkle liberally with salt and pepper. Bake for 30-45 minutes, turning occassionally until browned. Remove from oven, spread the rest of butter over corn.
