Summer is coming. Sure, winter seems to be putting up a last-ditch effort to stick around as long as possible (after being a little bit lazy and complacent through February), but farmers everywhere have been bustling and hustling getting everything ready for summer. One of the earliest harbingers of summer is that perfectly sweet, fresh-off-the-stalk ear of corn, prepared as simply as possible. Appearing at the tail end of spring and showing up in farmer’s market stalls through early fall, summer sweet corn is that perfect warm weather treat.
We’re partial to soaking the ears and simply grilling them in the husk, but if you want a truly decadent way of whipping up the classic corn on the cob, try this clever technique from former music director of Cirque du Soleil, Conrad Askland:
6-8 ears corn, husks and silk removed
1 cup milk
1/4 cup whipping cream, unwhipped (or use 1-1/4 cups milk, the cream is better to use)
3 teaspoons salt (or to taste)
6 tablespoons sugar (can use more sugar)
1/4 cup butter (you can use up to 1/2 cup butter)
Bring the ingredients to a boil in a large pot, half-full with water. Add your corn and cook for 8-12 minutes.
Or for an even bolder approach, check out this Caribbean-style recipe from YouTuber CaribbeanPot, which features coconut milk, herbs and spices, and even a habanero. Yum!