As a big fan of corn, I often prepare this summertime treat for family barbecues, quiet evenings, or as a comforting side dish for my kids after a long day. When I was growing up, corn was a staple on our dining table and was always boiled in plain water. It was straightforward but admittedly a bit plain.
However, there’s a little trick that can transform this ordinary dish into something truly sensational. The key lies not just in the water you use for boiling the corn but in what you add to it. My secret ingredient is milk! Boiling corn in milk greatly enhances its flavor and texture. Water can make the corn soggy and dilute its natural sweetness. In contrast, milk adds richness and creaminess, intensifies the corn’s natural sweetness, and keeps its texture crisper. The proteins and fats in milk coat the corn, preventing it from absorbing too much water.