- 2 cups milk
- 100 g salted butter
- 8 sweetcorn cobs
- Sea salt and freshly ground black pepper, to taste
Bring the milk to a simmer in large, shallow pan. Add the butter and corn and simmer until the corn is cooked through. Serve hot.
Cook's note: Corn is the humblest of veggies (who doesn’t love a hot mielie drenched in butter?) but you can go next level by simmering it in milk and butter instead of water. The kernels become infused with the flavour, so you don’t have to add extra butter when you eat the corn. Once you’ve cooked the corn, reserve the buttery milk mixture for mashed potatoes, or stir it through risotto for mouthwatering flavour.