This recipe for Southern Milk and Honey Corn on The Cob will be one of the best corn on the cob recipes you will have ever try this season hands down; made with delicious Florida sweet corn, simmered slowly in whole milk, organic honey, unsalted butter, and seasoned to perfection with Cajun spices, kosher salt, and freshly ground peppercorns. So darn good you won’t even bother with extra butter or salt.
Sweet corn used to be a sign of summer when I lived up north and the midwest, but in Florida, it’s a crop for the fall, winter, and spring. So now is the perfect time for me to get a head start sharing some of my favorite springtime and Summer recipes such as my recipe for Southern Milk and Honey Corn on The Cob.
In sunny Florida, we tend to enjoy deliciously super sweet varieties of corn, They have more natural sugars than some of the other varieties of corn, which tend to bring out the natural flavors more so when simmered in milk, honey, butter, and seasoning.
Often folks may forget there actually are healthy benefits of eating organic, non-GMO varieties of Sweet corn is rich in vitamin C, thiamin, and folate, and is one of the garden vegetables you can place on the dinner table that is often enjoyed by grownups and the children alike.
Some of the many benefits of non-GMO organic Sweet Corn
- Sweet corn is a natural a gluten-free cereal ingredient and may be used safely in celiac disease individuals much like rice, quinoa, etc.
- Sugar corn features high-quality phyto-nutrition profile consisting of dietary fiber, vitamins, and antioxidants as well as minerals in moderate proportions. It is one of the finest sources of dietary fibers, 100 g kernels carry 2 g or 5% of daily requirement of dietary fiber. Together with slow digesting complex carbohydrates, dietary fiber in the food helps regulate in a gradual increase in blood sugar levels. However, corn, in line with rice, potato, etc., is one of high glycemic index food items, limiting its authority as the chief food ingredient in diabetes patients.
- Yellow varieties of corn have high levels of phenolic flavonoid pigment antioxidants such as b-carotenes, and lutein, xanthins, and cryptoxanthin pigments along with vitamin A.; these compounds are required for maintaining healthy mucus, skin, and vision. Consumption of natural foods rich in flavonoids helps protect from lung and oral cavity cancers.
- Corn is a source of a phenolic flavonoid antioxidant, ferulic acid. Several research studies suggest that ferulic acid plays a vital role in preventing cancers, aging, and inflammation in humans.
- It also has good levels of some of the valuable B-complex group of vitamins such as thiamin, niacin, pantothenic acid, folates, riboflavin, and pyridoxine. Many of these vitamins function as co-factors to enzymes during substrate metabolism.
- Sweet corn has healthy amounts of important minerals like zinc, magnesium, copper, iron, and manganese.
If you and your family have yet to try Southern Milk and Honey Corn on The Cob you are totally missing out on one the best ways to enjoy corn on the cob and we need to remedy that immediately, so let get y’all started on enjoying this delicious recipe for corn on the cob ASAP!
Southern Milk and Honey Corn on The Cob
- 8 ears of non-GMO verified organic sweet corn
- 1 cup of whole milk
- 1/2 cup of heavy cream
- 1-stick of unsalted butter
- 3 tablespoons of organic honey
- 1 teaspoon of Cajun Seasoning
- 1 teaspoon of kosher salt
- freshly ground peppercorns
- chopped parsley for garnish, optional
- Remove the corn husks from the ears of corn, rinse well to remove any corn silk.
- You can cut the ears of corn to the desired size or leave the corn on the cob whole if desired at this time.
- Fill a large pot midway with water, add the corn on the cob, whole milk, heavy cream, unsalted butter, organic honey, Cajun seasoning, kosher salt, and freshly ground peppercorns, place on low heat to warm milk and melt butter.
- Slightly raise the heat under the large pot to low-medium heat, careful not to let corn boil, you will want to simmer the corn for about 10 minutes or so.
- Remove from the pot and serve while hot.
Note: I have a huge issue with wasting wonderful ingredients such as the juice from this wonderful Southern Milk and Honey Corn on The Cob recipe, so I tend to use it to make a perfect base for my corn and potato soup a day or so later by adding a roux, leftover corn that I cut off the cob, diced potatoes, onions, parsley etc and it tastes delish. So don’t waste that yummy juice if you do not have to. Let me know your ideas for using the Southern Milk and Honey Corn on The Cob juice in the comment section!
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