Turkish Milk Boiled Corn on The Cob Süt Mısır
Tender freshly picked in-season corn on the cobs gently poached in water and milk with sugar and butter, served warm with salt flakes and pul biber makes for salty-sweet morish snack or side to enjoy through the hot summer months.
Prep
Cook
| Category: | Turkish Street Foods |
| Seasons | Summer |
| Cuisine Type | Turkish |
Ingredients
Corn on the cob
| 4 Large Corn on the cobs |
| 1 Tablespoon Sugar |
| 300 Millilitres Milk (1.5 'Su' Glasses) |
| 1 Heaped Tablespoon Butter |
| Salt to season |
Turkish Milk Boiled Corn on The Cob Süt Mısır Directions
- Fill a large saucepan with water and bring to boil.
- Whilst the water is coming to a boil, remove the corns from the husks (unless already prepared by the vendor). An easy method to remove is to grab the silks with each hand. Place the base of the corn on your hip or lap and then pull down each side towards the base and therefore dividing in two; with a good grip, all the husks should come away at once along with the silk.
- Snap off the stalk if desired, place aside.
- Once boiled, add to the water the milk, sugar and butter and mix.
- Gently place the corns into the saucepan and place the lid on, leaving it ajar with a stopper/spoon.
- Bring the saucepan to a boil for five minutes and then reduce to a simmering boil.
- Cook for around 40 minutes.
- Remove the cobs and serve whole with salt and pul biber or place aside if making Turkish Sweetcorn Cups - Bardakta Mısır.
Recipe notes
- Sweetcorn season is around July, August and September.
- Look out for tight green husks for the best-tasting sweetcorn, with soft brown silks protruding from the top.
- Ideally, corn should be cooked within a day of purchasing, but if not possible, peel the husks off and bag them for use in a few days.
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