Milk Corn on the Cob is the BEST way to cook hands down to cook corn on the cob! Cooked in milk, butter, honey, and salt until it is a delish side dish with very little effort in your Instant Precision Dutch Oven.
¼cuphoneymay use sugar or another sugar substitute
½teaspoonsaltoptional in cooking liquid
½teaspoonpepper
1cupwater
Instructions
Remove husks and silks from the corn. Keep whole or break in half.
Preheat the Instant Precision Dutch Oven to sear/saute. Add the butter and allow to melt.
Turn off the sear/saute. Whisk in the honey, milk, water, salt (optional), and pepper. Add the corn on the cob to the Dutch oven.
Cook on Manual Mode 2 at 220-degrees for one-hour. When done remove from pot.
Serve immediately, or store in an airtight bag or container for up to one week.
The corn on the cob can be frozen whole by wrapping each cob in plastic wrap then stored in a plastic bag. The kernels can also be cut off then frozen. This can be frozen for up to 3 to 6 months. Thaw in the refrigerator or cook in boiling water for 6-8 minutes.
Video
Notes
Choose corn husks that are bright green, wrapped tightly, and free of dampness. The tassels should be brown and sticky to the touch. This will tell you that the corn is fresh.Be sure not to leave your corn sitting in the cooking liquid for more than 10-minutes either before or after cooking. You can cook this for 45-minutes as well if you like crisper corn.