A melhor espiga de milho com manteiga de alho

Ingredientes

• 4 ears fresh corn (husks and silks removed)
• 4 cups milk of choice
• 2 cups water (or enough to cover the corn completely)
• 1 tablespoon salt (about 1 tablespoon)
• 1/2 cup butter/spread of choice (I use reduced fat/light)
• 1 clove garlic, crushed ( or 1 teaspoon garlic powder)
• 2 tablespoons fresh chopped parsley
• 1 pinch salt to taste

Modo de preparo

1. 1

   Combine the corn, milk, water and salt together in a large saucepan/pot and bring to the boil. When the milk begins to rise, reduce heat down to low and remove from the pot from the heat if necessary to allow the milk to fall if rising to rapidly. Return to low heat and gently simmer until the corn kernels are just tender (about 5-8 minutes) -- (I always remove one out of the water with tongs to test with a fork. You can 'feel' the burst when piercing the fork through). Leave them in longer until they 'burst' with a fork.

2. 2

   Remove each cob with tongs and serve with butter...or serve plain!

3. 3

   --- Garlic Butter: ---

4. 4

   Add all ingredients into a small serving bowl, and mix until combined.