Boiled Corn on the Cob

Name: Boiled Corn on the Cob
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 4 fresh ears of corn, shucked; 6 cups water; 1 cup whole milk; 1/2 cup unsalted butter, sliced; 1.5 tbsp Cajun seasoning; 1 tsp salt; 1 lemon, halved

Juicy sweet corn boiled in a rich Cajun-spiced butter broth for maximum flavor.

20 minEasyServes 4190 cal/serving

CajunSideStovetopVegetarianHalal-friendlyKosher-styleGluten-FreeNut-FreeEgg-FreeSoy-FreeShellfish-FreeSesame-FreeAlcohol-FreePork-Free

Ingredients

4 fresh ears of corn, shucked
6 cups water
1 cup whole milk
1/2 cup unsalted butter, sliced
1.5 tbsp Cajun seasoning
1 tsp salt
1 lemon, halved

Instructions

1

Fill a large pot with 6 cups water and bring to a boil over high heat.
2

Stir in 1 cup whole milk, 1/2 cup sliced unsalted butter, 1.5 tbsp Cajun seasoning, 1 tsp salt, and squeeze in juice from 1 halved lemon.
3

Carefully add 4 shucked fresh ears of corn to the boiling liquid.
4

Reduce heat to medium, cover, and cook for 8 minutes until tender.
5

Remove corn from broth and serve warm.

Questions

Can I make Boiled Corn on the Cob dairy-free?

Yes. The dairy in this entry is 1 cup whole milk, 1/2 cup unsalted butter, sliced. Swap the milk for unsweetened oat or soy milk; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

How long does Boiled Corn on the Cob keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Boiled Corn on the Cob?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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