Fill a large stockpot halfway with water and place it on the stovetop.
Add heavy cream, milk, butter, honey, Cajun seasoning, and salt and pepper to the pot.
Heat the mixture over medium heat until the butter melts and the milk is warmed, but not boiling.
Add the corn cobs to the pot and lower the heat slightly to prevent the milk from scorching.
Simmer the corn for 7-12 minutes, adjusting the time based on your preferred kernel texture.
Carefully remove the corn from the pot and place it on a serving platter to cool slightly before serving.
Tips for Success
Keep an eye on the pot to ensure the milk doesn’t boil over.
Taste the corn during cooking to find your desired level of tenderness.
Use fresh, sweet corn for the best flavor.
Additional Tips and Variations
For a spicy kick, add more Cajun seasoning or a pinch of cayenne pepper.
Garnish with fresh herbs like cilantro or dill for added freshness.
Try adding a splash of lime juice before serving for a citrusy twist.
Nutritional Highlights (Per Serving)
Calories: Approximately 150-200, depending on portion size
Frequently Asked Questions (FAQ)
Can I use frozen corn? Yes, but fresh corn will yield the best flavor and texture.
How do I store leftovers? Keep any leftovers in an airtight container in the fridge for up to 2 days.
Can I make this recipe ahead of time? It’s best served fresh, but you can prepare it a few hours in advance and reheat gently before serving.
Conclusion
We hope you’ll give this Milk and Honey Corn on the Cob a try at your next summer gathering. Its sweet, creamy flavor is sure to be a hit with everyone. Don’t forget to share your experience and any creative variations you try. Enjoy!
