There's nothing more comforting than a nice juicy ear of corn, especially in the middle of a Quebec summer. This traditional method involves cooking the corn in a mixture of water and milk, with a few leaves preserved to maximize the natural, sweet taste of the corn. The result is tender, fragrant and deliciously creamy corn, with no butter added during cooking.
4 fresh corn cobs, peeled
2 corn leaves (the greenest and most pliable)
1 liter of water
500 ml milk (2 cups)
1 tablespoon sugar (optional, but enhances the natural sweetness of the corn)
Salt (to taste, add after cooking)
Preparing the ears :
Remove leaves and bristles. Set aside 2 beautiful corn leaves. Rinse spikes and leaves.
Boiling :
Pour water and milk into a large saucepan. Add sugar if desired. Place the corn leaves in the bottom of the water - they will flavour the liquid.
Cooking corn :
Bring to a boil. Add corn on the cob. Reduce heat a little and simmer for a few minutes. 10 to 15 minutesaccording to the desired tenderness.
Drain and serve :
Remove cobs with tongs, drain and serve immediately, plain or with butter and salt to taste.
India wheat cooked in water and milk, flavored with its own leaves, is a simple yet magical way to enhance an already delicious product. Whether for a family dinner, a picnic or a BBQ with friends, this method guarantees tender, sweet and irresistible ears. Enjoy them plain or with a knob of melting butter... Bon appétit!
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Use whole milk for an even richer taste.
Sugar in water does not make corn sweet, but enhances its natural flavor.
Do not add salt to the cooking water, as this may harden the corn kernels. Add salt only at the end.
To keep the cobs warm, leave them in hot water (off the heat) with the lid on.
Herbaceous version Add a few sprigs of thyme or rosemary to the cooking water.
Spicy version Add a pinch of paprika or sweet pepper to the water.
Barbecue version Once cooked, place the cobs on the grill for a few minutes to add a smoky touch.
Milk-free For a lactose-free version, replace milk with unsweetened plant milk (oat or soy).
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4 fresh corn cobs, peeled
2 corn leaves (the greenest and most pliable)
1 liter of water
500 ml milk (2 cups)
1 tablespoon sugar (optional, but enhances the natural sweetness of the corn)
Salt (to taste, add after cooking)
Preparing the ears :
Remove leaves and bristles. Set aside 2 beautiful corn leaves. Rinse spikes and leaves.
Boiling :
Pour water and milk into a large saucepan. Add sugar if desired. Place the corn leaves in the bottom of the water - they will flavour the liquid.
Cooking corn :
Bring to a boil. Add corn on the cob. Reduce heat a little and simmer for a few minutes. 10 to 15 minutesaccording to the desired tenderness.
Drain and serve :
Remove cobs with tongs, drain and serve immediately, plain or with butter and salt to taste.
