I’ve missed posting. Hope you’re all doing well and feeling good.
This week I have a recipe of sorts. This one is simple, and more about method and technique than it is about how much of what to put here and there and when…
Many of us love corn on the cob. There are multiple ways to cook. Boil, grill, put it in the oven, steam on the stovetop, and others. My preference is boiled in water and half & half. It tenderizes the corn, mellows the sweetness a bit, and intensifies the corn milk flavor that I like so much.
Again, this is simple and quick. After you have added your ingredients, boil for 15-20 minutes and out will come juicy corn on the cob. Remix the concoction any way you see fit. Add other herbs and seasonings. It’s on you. Just remember the water to half & half ration. It makes all the difference.
I won’t take up too much time. I’ve got little ones waiting to paint (everything but their canvases), really great weather, a patio, some chai, and more corn to eat.
If you have any questions, I am all ears. HAHA! The pun wasn’t intended, but I will take it!
Have a beautiful evening, and a wonderful week. Thank you to everyone that purchased an August dessert box, and for reading and watching.
I love y’all!
Tristen @ SIFT!
GARLIC CILANTRO CORN
Garlic, cilantro, butter, need I say more?
Servings: 4 people
- 8 oz butter
- 4 cups water
- 5-6 garlic cloves large
- 1 cup half & half
- 1 cup chicken broth
- 1 bunch cilantro
- 2 tbsp salt
- 1 tbsp crushed red pepper flakes
- 4-8 corn on the cob
Melt the butter with the water.
Add the salt.
Add the chopped garlic.
Add the half & half. Bring to a boil.
Add the chicken broth. Bring to a boil.
Add the corn on the cob.
Boil for 10 minutes.
Add the cilantro.
Add crushed red pepper, if using. Boil another 10 minutes.
Garlic Lovers unite! The garlic clove count called for in the recipe will deliver plenty of garlic flavor. HOWEVER, if you're a garlic fanatic like myself, use 8-10 cloves of garlic.