Makes: 16 mini cobs

Description: Tender sweet corn every time, so good your family will ask for it again and again, kids love it!

Ingredients:
2 quarts  2% Milk
2 cups  Country Crock
8 ears  Sweet Corn on the cob w/out husks

Instructions: Bring milk and butter to boil in a large pot (I use a tall Italian sauce or stock pot). Stir often. Especially when the milk foams.

Add corn and return to boil. Make sure corn is IN the liquid. (Now this isn't a rolling boil it's a bubbling boil, an aggressive simmer, because of the content of the liquid.) I stirred a couple of times to get the cobs to settle. Reduce heat to a gentle simmer.

(You'll probably need pot holders not to burn yourself, I chose to singe fingertips; I don't recommend it.) Cover with tin foil - not a pot lid it makes a difference!

Check at recommended 5 minutes for tenderness. I cooked it 10 minutes before it reached the desired tenderness.

Keep covered with foil and remove from heat. Let rest at least 5 minutes. (I rested it 20 minutes because I forgot it while cooking hamburger patties. This worked to my advantage. Corn will still be steamy.)

Remove corn from the liquid. The liquid can be cooled and used for a second batch if needed. (I would wash pot between batches so you don't get a buildup at the bottom and cool liquid in a separate container. I would NOT store for later use.)