Do you mean the Carnation Evaporated milk? It's not condensed milk you're referring to, right? I'm going to try this recipe as soon as I get the right milk. Thanks for sharing.
I think we can all agree the very best sweet corn is the corn grown in your own garden. Something about nursing it seed to table just makes it taste better.
I usually do not reuse my corn water because it will have some unpleasant corn silks in it. Perhaps when I try this recipe I can strain them out. I wouldn't want to waste that liquid either.
Why do you hope ? Are you saying you hope he doesn’t waste the milk butter and western ? I’m from another country and I’m curious are you meaning I hope your not going to waste what the corn in ?
@@miriammaldonado7848 does your husband own a roofing company? I live here in Evansville, In. I have seen that name on t.v. commercials.Maldonado roofing?just curious or coincidental maybe...
My sweet corn is the best because it’s growing about 50’ from by stove (10’ from my grill). Can’t get closer farm to face hole than that. 😂 Thanks for sharing this recipe. I’ll be trying it soon. My corn is shoulder high right now.
I'll be making this as soon as I get my hands on some sweet corn. I agree with you about Illinois sweet corn...absolutely the best! I don't know about using half as much butter on my sweet corn though. I looked it up and it appears that too much butter on your sweet corn isn't even a thing.
I imagine Illinois sweetcorn is OK, but Iowa sweetcorn can't be beaten! Head on out to the field just before lunch and pick 10 ears for lunch, shuck 'em and pop them in the pot! We staggered our plantings to get a longer season. But no, I have never seen it cooked like that before, either. We never sold it. We had enough town living relatives that did not have the bounty of a farm.
Wow! This looks wonderful! I was taught to boil corn I water that had salt and sugar in it. It was always good, especially if it was corn season! Thanks for sharing! It was a great video, and I’m now subscribed! 🙋🏻♀️😎
Since the butter is all fat and stays at the top of the liquid, all you have to do is make sure there is enough butter to cover the surface. Pull the corn out slowly to ensure complete coverage over the corn.
Confused on something. Isn't the corn kernel sealed closed on the cob? So while the hot water/milk will convert the starches in the kernel the milk/butter will not reach inside. Couldn't you get the same effect by just cooking corn normally and pouring a small amount of this mixture over top? It is just what is clinging to the surface you are tasting not anything cooked in the corn
"Nothing beats Illinois sweet corn." Of course! If you grow a particular variety of sweet corn it'll taste pretty much the same no matter where it's grown, so nobody beats Illinois sweet corn because everyone else's sweet corn is the same.
Connecticut corn is delicious too! We don;t call it "sweet corn". It all tastes sweet so why call it sweet. But the milk and butter sounds like a wonderful idea and I shall do that if I can obtain some fresh corn. We had some New Jersey corn in the stores a few weeks ago that was good, but our Ct corn usually doesn't appear until late July and through August.
Lots of people in the past used to eat field corn. Field corn isn't sweet at all and a common ingredient to make it more palatable was to add sugar to water. The addition of the "sweet" adjective might have helped as a distinction between field corn, and "sweet corn". As opposed to just corn.
If you have to do all that to make your corn taste great just go to any farm stand in Hadley MA and grab some fresh picked sweetcorn and steam it in it's husks. Sometimes it's TOO sweet for some.
You’re right. NJ Silver Queen is the best. It’s white, sweet and not chewy. We eat it raw or just steamed. We call that yellow & white corn, horse feed.
I'm absolutely all saliva now :D great job. I'm just concerning about the remaining milk bath. Do we just have to throw it away? I mean any chance for it to be reusable for that or sth else?
Looks like they coat with butter the same, that may be why theirs no difference in taste the half stick butter was almost gone when all corn was removed but the whole stick butter had about a half of stick still in the water, so I believe you're right cost and waste would be the difference. But goes to show more corn more butter.
Corn refers to the main cereal grown in the area. In the USA this is maize which become known as Indian Corn and then sweet corn. While "corn" is becoming synonymous with maize in English speaking countries now due to US tv etc, you still have signs of traditional meaning. Cornflower and cornbird in UK both are found in wheatfields not maize fields &the corn board refers to the market for cereal crops.
"The more butter the better." LOL only kidding. That's the fat guy's philosophy! P.S. I think even a quarter stick of butter would be enough. Butter is so rich!
A beautiful thing!....wouldn't make any difference if you used 20 sticks of butter for corn, but by pulling it out of the pot...any liquid is going to wash off most of the butter, except what's in between the kernels, if with only 5 minutes cooking...though it would be incredible if corn was like a sponge!
