freshly picked corn


  • 8-10 ears corn
  • 1 cup milk
  • 1/2 cup heavy cream
  • 1 stick unsalted butter
  • 3 tablespoon honey
  • 1 teaspoon Cajun or Creole seasoning
  • Salt and pepper, to taste
  • Chopped parsley for garnish, optional


Fill a stock pot half full with water. To the pot add the milk, cream, butter, honey, Cajun or Creole seasoning, and salt and pepper, to taste. Whisk everything together until evenly incorporated. Add in the corn cobs, whole or cut to size. Heat the pot over low heat to warm the milk and melt butter. Turn the heat up to just below medium, being careful not to let the milk mixture actually come to a boil. Allow the corn to slowly simmer in the milk mixture for 10-12 minutes.Remove the pot from the heat, and using tongs, remove the corn from the milk and honey mixture. Let the corn rest 1 minute and serve.

Source: Iowa Corn/Allison Loesch


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