Milk-Soaked Corn?

Milk-Soaked Corn? Never heard of it. Not until this past weekend when I had a PBS cooking show on for background noise!  Barbecue America. He was soaking raw corn in milk, sugar, salt and pepper. Looked interesting, so I started googling milk-soaked corn. Some versions used milk-soaked paper towels that you wrapped, soaked with milk, around an ear of cleaned corn, wrapped in foil and grilled. Others said to take the silk off, but leave the husks on, no paper towels.  Still more had you boiling the corn in a milk and water solution. I decided to follow the guy on TV and soak the corn in a large bowl of milk, with a bit of sugar mixed in, about a tablespoon or two, and a little salt and pepper. I took the silk off and left the husks on. It was in the frig for over an hour, and the corn was turned frequently, so it all got soaked.

I drained the milk but kept the husks on and wrapped it in foil, and grilled them. The corns were excellent. Would definitely try this one again, maybe next time leaving the foil off and grilling them in just the husk to get a more grilled flavor.

Milk-Soaked Grilled Corn on the Cob
Printable Recipe

6 ears corn, silks removed, leave the husks on
1 quart any kind of milk
1 -2 tablespoons sugar
salt and pepper, to taste

Put the milk, sugar, salt and pepper in a large bowl and mix it around to dissolve the sugar and salt.

Pull the husk back from the corn, but don't remove it. Remove as much silk as you can and pull the husks back to cover the corn.

Add the corn to the bowl with the milk, and refrigerate for an hour or more. If the milk doesn't cover, then just come back and turn the corn a few times! Drain the corn, but do not rinse. Cover with foil or just grill them in the husk on medium-high for about 30 minutes, turning occasionally. Butter them if you like and serve.

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