Ingredients:

• 6 ears of corn on the cob, shucked
• 6 cups water
• 2 cups milk
• 8 tbsp salted butter
• 1/4 cup honey or sugar
• 2 tbsp kosher salt

Instructions:

1. Remove any remaining silk from the corn on the cob and set aside.
2. In a large stockpot, bring water to a boil over medium-high heat.
3. Once boiling, reduce the heat to low and add the milk, butter, sugar (or honey), and salt. Stir until the butter melts and the sugar dissolves.
4. Add the corn to the pot, cover, and cook for 5-7 minutes.
5. Remove the corn from the pot and serve immediately.

• Leftover corn can be removed from the cob with a sharp knife and stored in an airtight container in the fridge for up to 3 days.
• You can freeze corn using this guide: How to Freeze Corn: Guide to Freezing Corn on the Cob or Off the Cob.

Nutrition

Calories: 448 kcal | Carbohydrates: 52g | Protein: 11g | Fat: 34g | Saturated Fat: 12g
Cholesterol: 78mg | Sodium: 653mg | Potassium: 568mg | Fiber: 5g | Sugar: 8g
Vitamin A: 1384 IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 2mg