Corn in milk
4 servings
40 minutes
Corn in milk is a simple yet surprisingly delicate dish of Russian cuisine, rooted in the traditions of using dairy products in cooking. Sweet and juicy ears boiled in a milk-cream mixture gain softness and richness of flavor, leaving a pleasant creamy aftertaste. Butter rubbed on hot corn reveals its texture, while light sea salt enhances the natural sweetness of the kernels. This dish is perfect as an independent snack, especially in summer when corn is fresh and fragrant. It pairs excellently with meat and vegetable side dishes and serves as a wonderful addition to warm family dinners. The simple cooking method makes it accessible to everyone, while its rich taste is unforgettable.
1
Prepare all the ingredients.
2
Remove the seeds and long silky fibers from the corn.
- Fresh corn: 4 pieces
3
Take a pot of suitable size; if the cobs are too large, cut them in half or into three pieces.
4
Fill the pot halfway with water and bring it to a boil.
- Water: 3 l
5
Pour in the milk and add a piece of butter (50 g). Put the remaining butter in the fridge; it should be cold and firm.
- Milk: 250 ml
- Butter: 80 g
6
If the corn is not sweet, add a spoon of sugar to the mixture. Do not salt, otherwise the kernels will become tough.
- Sugar: to taste
7
Add corn to the milk mixture and bring to a boil.
8
Boil for 15-20 minutes. The exact time depends on how young the corn is. Check readiness by piercing one of the kernels with a toothpick.
9
Put the butter in a bowl with sea salt.
- Coarse salt: to taste
10
Grate hot corn with cold butter and salt, and eat immediately.
- Butter: 80 g