I will boldly predict that this will be the ONLY way you'll eat corn-on-the-cob from now on...it's better than any grilled-Bobby-Flay-corn, better than any wrapped-in-foil-dipped-in-herbed-butter corn, too...it's better. Than anything. And good news...it's CORN SEASON!
This corn is boiled in milk with a bit of brown sugar...it's creamy and sweet - like creamed corn only fresher and on the cob! Your tribe will storm the picnic table like Godzilla to the fleeing Japanese for more and more...so buy plenty, cook plenty, and then - stand back! It should be illegal that's how good it is!
Corn-On-The-Cob - Pots and Pins
4 ears of corn
4 cups of milk
4 cups of water
1/2 cup brown sugar
1 teaspoon salt
In a large pot mix milk, water, brown sugar and salt together and bring to the boil. Add corn, cover pot with lid and boil for 6 minutes. If eating corn right away, drain and serve; if not, drain the pot and leave corn in with the lid on. Serve with butter (you've already cooked it in sugar and milk, why withhold the butter?)
For all of you corn purists and/or sugar police: There's nothing wrong with adding sugar to fresh corn and eating it once in a while (like every day during corn season) ...even if you're diabetic...a small piece will only kill you with joy, so simmer!