Why add milk while boiling corn?

[kuan]

Anyone know the reason or is it another food myth?

[cheflayne]

I always reasoned that milk has more flavor than water. Some what along the lines of court bouillon theory, but I have never done a side by side taste comparison, which is usually how I derive my opinions, when similar questions comes up. Got my curiosity going now, will have to do some research with one of my favorite foods, especially fresh sweet on the cob. Thanks

[deltadoc]

Originally Posted by kuan

Anyone know the reason or is it another food myth?

Having grown up in Iowa corn country, and partaking of really fresh corn-on-the-cob within 15 minutes of it being picked sometimes, and having attended "corn boils" almost in every Iowa city I've ever lived, I've never heard of adding milk to corn, unless it was already cooked, shaved off the cob, and then milk/cream was added while mashing the corn to make "creamed corn".

doc

[Luc_H]

I don't know that one...
I figured it was to make the boiling corn sweeter (because of the lactose in milk).

Adding milk to frozen corn niblets with a little butter then reheating in the microwave makes a nice side veggy. (very sweet tasting corn)

I prefer roasting my corn on the cob on the grill (much more flavourful).
Peel away only the first layer of leaves. Pull out the silk. Soak the cobs in water with added salt (30 min or so). place on the grill, turn 1/4 when gill marks appear (5min or so). Continue turning until the first row of leaves are charred.
Peal and eat. The grains cook in their own juice... very flavourful.

Luc H.

[Ma Facon]

The only place I have ever seen corn cooked in milk is here in minnesota, Yuk I used to pick and cook sweet corn right out of the fields and salted water is the only thing that was ever used I find it to be a waste of milk.

[Ma Facon]

Originally Posted by Luc_H

I don't know that one...
I figured it was to make the boiling corn sweeter (because of the lactose in milk).

Adding milk to frozen corn niblets with a little butter then reheating in the microwave makes a nice side veggy. (very sweet tasting corn)

I prefer roasting my corn on the cob on the grill (much more flavourful).
Peel away only the first layer of leaves. Pull out the silk. Soak the cobs in water with added salt (30 min or so). place on the grill, turn 1/4 when gill marks appear (5min or so). Continue turning until the first row of leaves are charred.
Peal and eat. The grains cook in their own juice... very flavourful.

Luc H.

Grilled corn is a favorite of mine. The above mentioned method is right on. Local sweet corn won't be too long. Yummm

[DC Sunshine]

Hmmm haven't heard of that before either - maybe it makes it taste more like creamed mushy corn - YUK! Refuse to eat that, tastes too much like baby food...Had to eat too much of that when my big kids were little kids to encourage them...oh my :P

[Anneke]

I always assumed it was to tenderize corn. Back in the day, corn wasn't as tender and nice as it is now; more like animal feed. There's no reason to do it these days.