Kittencals Milk Soaked Grilled Corn On The Cob Recipes

KITTENCAL'S MILK-SOAKED GRILLED CORN ON THE COB

Steps:

• Place the corn into a 13 x 9-inch dish or use a dish large enough to hold the corn and milk.
• Pour the milk over the corn.
• Allow to sit for minimum 1 hour or even longer turning the cobs in the milk frequently (if you are leaving the corn in the milk longer you will need to refrigerate).
• Drain the cobs well on paper towels or clean tea towels (do not rinse the cobs in water).
• Brush each cob generously with soft butter, the season with salt and pepper.
• Wrap each cob tightly in a piece of foil.
• Grill or about 30 minutes on medium-high turning occasionally.

KITTENCAL'S MILK SOAKED GRILLED CORN IN HUSKS... DELICIOUS!

Steps:

• Carefully peel back the husks for the corn to within 1-inch of the bottom; remove the silk and discard silk.
• In a bowl combine soft butter with fresh parsley, salt and black pepper; spread over the corn (I use my hands for this).
• Rewrap corn in the husks.
• Tie with a heavy string in two places (near top and bottom, do not use nylon string!).
• Place the corn in a very large bowl; cover with cold water then mix in 1 cup milk into the water (make certain to soak the corn with the string on).
• Soak the corn in the water/milk mixture for about 30 minutes or a little more (no less than 30 minutes!).
• Grill the corn covered on the grill over medium heat, and cook for 22-30 minutes or until tender, TURNING OFTEN.
• Serve with more butter, salt and freshly grated Parmesan cheese (I use a cheese shaker to shake the cheese onto the corn at the table while eating).
• DELICIOUS!

JUICY GRILLED CORN ON THE COB

Steps:

• Pour the water into a large pot, and stir the sugar and 1/2 cup salt together until dissolved. Place the ears of corn into the pot, and allow to soak at least 30 minutes but no longer than 8 hours.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Remove the corn from the soak and grill the ears, turning every 2 to 3 minutes to cook the kernels on all sides. Brush the grilled corn with butter, and season to taste with salt and pepper.

DADDY K'S MILK BOILED CORN ON THE COB

Steps:

• Bring water to a boil in a large stock pot; stir in milk, sugar, cream, and butter until sugar dissolves and butter melts. Gently place ears of corn into the mixture and reduce heat to low. Simmer corn until tender, 7 to 8 minutes. Remove from the liquid with tongs and set aside under aluminum foil until serving time.

KITTENCAL'S MILK BOILED CORN ON THE COB

Steps:

• Fill a large stock pot half full with water (use a large enough pot to hold all the corn).
• Add in the cream, milk, sugar and butter.
• Bring to a boil, then add in the corn cobs.
• Reduce heat to a simmer and allow corn to cook for 7-8 minutes or until just tender, depending on size of corn try not to over cook the corn as it will become tough.
• Using long tongs remove and place on a plate or in a bowl, then cover with foil until ready to serve.
• Serve with butter and salt to taste.
• Delicious!

KITTENCAL'S FOIL-WRAPPED GRILLED CORN

Steps:

• Place each corn on top of one piece the heavy-duty foil.
• Brush each ear generously with soft butter.
• Season lightly with seasoned salt or white salt and black pepper.
• Wrap the corn then seal the foil loosely but leave room for expansion, then cut a very small hole in the foil to allow steam to escape.
• Grill over medium coals for about 15-20 minutes (the larger ears may take a little longer).
• Unwrap very carefully and serve.
• Delicious!