Ingredients
Broth Ingredients
- 4 cups water
- 3 cloves garlic, halved
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons freshly ground black pepper
Cooking Ingredients
- 2 cups whole milk
- 1/2 cup unsalted butter, cubed
- 1/4 cup brown sugar
Main Ingredient
- 6 ears corn, husks removed and halved
Garnish
- 3 tablespoons chopped fresh chives
Instructions
- Prepare the Broth: Combine 4 cups water, garlic cloves, kosher salt, and black pepper in a large stockpot or Dutch oven over medium heat. Bring the mixture to a boil, then reduce heat and simmer gently for 10 minutes to infuse the flavors.
- Add Milk, Butter, and Sugar: Stir in the whole milk, cubed unsalted butter, and brown sugar into the simmering broth. Bring the mixture back to a boil carefully to ensure the dairy does not scorch.
- Cook the Corn: Once boiling, carefully add the halved ears of corn to the pot. Reduce the heat and allow the corn to simmer until just tender, about 6 to 10 minutes, depending on freshness and size.
- Serve: Remove the corn from the pot and serve immediately. Garnish with freshly chopped chives if desired for an extra touch of flavor and color.
Notes
- For sweeter corn, use fresh ears at their peak season.
- You can adjust the amount of salt and pepper to your taste preferences.
- Be cautious when adding milk to boiling water to prevent curdling; stir gently.
- Serve with additional butter or seasoning if preferred.
- Halving the ears of corn makes them easier to handle and cook evenly.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
