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I love roasted corn, but today I decided to try something different – corn boiled in milk! It was so sweet and delicious, even though I lost some of the milk/water when the pot boiled over. Whoops! The recipe notes on the webpage specifically say to not add salt to the water or it will make the corn tough. I left out the whipping cream and butter, because I wanted this corn to go in a light summer salad. The salad, with my adaptations was really outstanding. I actually preferred it warm/room temp as opposed to chilled. I stirred in pesto instead of chopping basil and adding olive oil, and I used green onion instead of regular onion. No measuring really, I just kept adding until the proportions looked good. I might have to play around with adding some cheese…feta? parm?

Kittencal’s Milk Boiled Corn on the Cob

Serves 6-8


  • 6 -8 ears corn, husks and silk removed
  • water
  • 1 cup milk
  • 1/4 cup whipping cream, unwhipped (or use 1-1/4 cups milk)
  • 1/3 cup sugar (can use more sugar)
  • 1/4 cup butter (optional, add to the water)


  1. Fill a large stock pot half full with water (use a large enough pot to hold all the corn).
  2. Add in the cream, milk, sugar and butter.
  3. Bring to a boil, then add in the corn cobs.
  4. 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.
  5. Using long tongs remove and place on a plate or in a bowl, then cover with foil until ready to serve.
  6. Serve with butter and salt to taste.
  7. Delicious!

Summer Corn Salad (All Recipes)

Serves 4? I say 6 or 8


  • 6 ears corn, husked and cleaned
  • 3 large tomatoes, diced
  • 1 large onion, diced
  • 1/4 cup chopped fresh basil
  • 1/4 cup olive oil
  • 2 tablespoons white vinegar (a great addition!)
  • salt and pepper to taste


  1. Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.
  2. In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill until serving.

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