Bite Size Milk Butter Bath, Mexican Street Corn, is a brilliant way to prepare corn on the cob.
MEXICAN STREET CORN
If the name itself doesn't convince you, the clever method of crafting the recipe will. Milk, Butter, Mexican flavors, Sweet Corn, who can resist?
There are plenty of ways to cook corn on the cob, but not one of them will hold a memory the way these Milk Butter Bath Mexican Street Corn will.
The popular Mexican street corn has become a favorite around my house, especially with the grandchildren. I was introduced to it by four of my grandsons, who worked for a vendor at our county fair for the last several years.
My late husband loved corn on the cob simmered in a milk and butter bath. Boiling your corn in milk brings out the sweetness of the corn.
Around the first of July, most corn is ready to pick here in Texas. When I was a young girl, my mother, sisters, and I would go to a nearby cornfield and pick somewhere around 250 ears of corn. We would haul it to our house, sit under a shade tree, and start shucking corn while mother was in the kitchen getting it ready to freeze. Fond memories.
Nothing compares to freshly picked corn in the summertime. Do you know how to take summer corn to the next level? Combining two recipes together; Milk Butter Bath Corn Recipe and Mexican Street Corn Recipe.
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR HOW TO MAKE BITE SIZE MILK BUTTER BATH, MEXICAN STREET CORN.
Below under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for the Bite Milk Butter Bath Mexican Street Corn and similar recipe ideas you can have.
Or you can scroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes.
WHAT YOU NEED TO MAKE BITE SIZE MILK BUTTER BOILED, MEXICAN CORN
- Large stock pot
- Kitchen tongs
- Pastry brush
- Whole milk
- Butter
- Fresh medium ears of corn in the husk
- Mayonnaise, Mexican crema, sour cream, or Greek Yogurt (or a combination)
- Cayenne Pepper, chili lime salt, chili powder, or paprika (or a combination)
- Cotija cheese, parmesan, or feta
- Coarse salt and black pepper
HOW TO MAKE MILK BITE SIZE BUTTER BATH, MEXICAN STREET CORN
- Fill a large stock pot with 4 cups of water. Bring to a boil over medium high heat. While the water is heating, shuck the corn and cut each one in half; set aside.
- When water comes to a boil, add the milk, butter, 1 teaspoon of chili powder, 1 teaspoon of coarse salt, and 1/2 teaspoon of coarse black pepper. Carefully add the corn and reduce the heat to medium. Simmer for 8 minutes.
- Use tongs to remove the corn from the milk mixture and place it on a platter. Let cool for a couple of minutes.
- Using a pastry brush, spread a liberal or a small amount, whichever you want, of crema or mayonnaise all over the corn.
- Sprinkle with the cheese you like and the seasoning you like as liberally as you want.
- Serve immediately.
- To serve the corn later, brush the mayonnaise on the corn but add the cheeses and seasonings later when ready to serve.
- If there is not enough liquid in the pot to cook the corn add more water and milk. Sometimes the corn will vary in size.
WHERE YOU MAY SEE THIS RECIPE
Looking for more recipes? Use the search bar in the top right-hand corner or click on My Recipe Box in the top menu.
MORE SIMILAR RECIPES
