Use the leftover corn cooking liquid to make corn or lobster chowder. It’s absolutely packed with corn flavour. Sumac is a pleasantly sour Lebanese spice that can be found at Middle Eastern groceries or specialty food shops. Yield is 4 servings.
ingredients
directions
Bring milk and water to a boil in a large pot and add some salt.
Put the corn in the pot and cover with a smaller lid than the top of the pot to keep corn immersed in the boiling liquid.
Cook corn for 6 minutes and remove with tongs.
In a small bowl, mix together melted butter and sumac and season with salt and pepper.
Season corn with salt and pepper.
Preheat grill to medium-high heat.
Put corn on the grill.
Brush corn with the melted butter and cook, turning occasionally, until some of the kernels are golden brown, about 4 minutes total.
Serve corn with softened butter and more salt and pepper.