Milk and Honey Corn on the Cob Recipe

Indulge in the rich, sweet, and savory flavors of Milk and Honey Corn on the Cob. This delightful recipe combines the natural sweetness of corn with creamy, buttery goodness, and a hint of Cajun spice for a unique twist.

Milk and Honey Corn on the Cob is a sumptuous side dish that elevates the traditional corn on the cob with a luscious blend of milk, cream, butter, and honey. The addition of Cajun seasoning adds a subtle kick, making this dish a delightful treat for your taste buds. Perfect for barbecues, family dinners, or any gathering, this recipe is easy to prepare and sure to impress.

Ingredients

• 8-10 ears of sweet corn, shucked
• ½ cup heavy cream
• 1 cup milk
• ½ cup unsalted butter
• 3 tablespoons honey
• 1 teaspoon Cajun seasoning
• Salt and pepper, to taste
• Chopped parsley, to garnish

Instructions

Step 1: Prepare the Corn

1. Shuck the Corn: Remove the husks and silk from the ears of corn. Rinse the corn under cold water to remove any remaining silk.

Step 2: Cook the Corn

1. Boil Water: Fill a large pot with enough water to cover the corn. Bring the water to a boil over high heat.
2. Add Milk and Cream: Once the water is boiling, add the milk and heavy cream to the pot.
3. Melt Butter: Add the unsalted butter to the pot and stir until it melts and combines with the milk mixture.
4. Sweeten with Honey: Stir in the honey until fully dissolved.

Step 3: Season the Corn

1. Add Corn: Carefully add the shucked corn to the pot, ensuring each ear is fully submerged in the milk mixture.
2. Season: Sprinkle the Cajun seasoning, salt, and pepper over the corn. Stir gently to distribute the seasoning.

Step 4: Simmer the Corn

1. Cook: Reduce the heat to medium and let the corn simmer for 15-20 minutes, or until the corn is tender and infused with the flavors of the milk mixture.

Step 5: Serve

1. Remove and Drain: Use tongs to remove the corn from the pot and let any excess liquid drain off.
2. Garnish: Place the corn on a serving platter and sprinkle with chopped parsley for a fresh, vibrant garnish.
3. Serve Hot: Serve the Milk and Honey Corn on the Cob hot, with additional butter and salt on the side if desired.

Cook Notes and Variations

• Spicy Variation: For a spicier version, add a pinch of cayenne pepper or additional Cajun seasoning to the milk mixture.
• Herb Infusion: Add fresh herbs like thyme or rosemary to the milk mixture for an aromatic twist.
• Grilled Finish: After boiling, grill the corn on high heat for 2-3 minutes on each side for a smoky flavor and grill marks.
• Cheese Topping: Sprinkle grated parmesan or cotija cheese over the cooked corn for an extra layer of flavor.

Keto and Low-Carb Versions

Keto Version:

• Sweetener Substitute: Use a keto-friendly sweetener like stevia or erythritol instead of honey.
• Heavy Cream Only: Use only heavy cream (1 ½ cups) instead of milk and cream to reduce carbs.

Low-Carb Version:

• Milk Substitute: Use unsweetened almond milk or another low-carb milk alternative.
• Sweetener: Opt for a low-carb sweetener instead of honey.

Milk and Honey Corn on the Cob is a delectable twist on a classic side dish, perfect for any occasion. The combination of creamy milk, sweet honey, and a hint of Cajun spice transforms ordinary corn into an extraordinary treat. Whether you’re making this for a summer barbecue, a holiday feast, or a simple family dinner, this recipe is sure to be a hit. Enjoy the rich flavors and savor every bite of this comforting, flavorful dish.

Frequently Asked Questions (FAQs)

Q: Can I use frozen corn on the cob?

A: Yes, you can use frozen corn on the cob. Just adjust the cooking time slightly as frozen corn may take a bit longer to cook through.

Q: How do I store leftovers?

A: Store any leftover corn in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.

Q: Can I make this dish ahead of time?

A: You can prepare the milk mixture ahead of time and refrigerate it. When ready to serve, bring the mixture to a boil and add the corn, then cook as directed.

Q: What can I serve with Milk and Honey Corn on the Cob?

A: This dish pairs well with grilled meats, salads, and other barbecue sides like coleslaw, potato salad, or baked beans.

Q: Can I use honey substitutes?

A: Yes, you can use agave syrup, maple syrup, or even a sugar-free syrup if you prefer a different type of sweetness.