DESCRIPTION
This fool-proof method gives you sweet and tender corn every single time.
Ingredients
- 12–14 cups water
- 6 cobs of corn
- 1/2 cup sugar*
- 3 Tbsp. unsalted butter (optional)
- 3/4 tsp. salt (optional)
Instructions
- Measure the water into a wide 5-6 quart pot or Dutch oven.** Cover it and bring it to a boil over high heat. Meanwhile, shuck the corn by removing all the outer leaves and all of the silk. Trim off the corn stem ends, if desired.
- Once the pot comes to a boil, carefully stir in the sugar.
- With the pot still over high heat, use tongs to add the cobs of corn to the pot. Cover the pot, but stir occasionally until the water comes back up to a boil. Reduce heat to medium so that the water has a good simmer, and continue to cook, stirring occasionally, for 5 minutes.
- Line a plate with 3 sheets of paper towel. Use tongs to transfer the corn to the paper-lined plate, turning the corn over so that it is blotted dry on all sides. Once all of the corn has been removed from the pot and blotted, remove the paper towel and discard it.
- If desired, distribute and spread the butter evenly all over the cobs of corn and then sprinkle with the salt.
Love this recipe? I’d appreciate it if you could scroll down and add a *5 star rating* to help others know they’ll love it as well!
Notes
*You actually want 2 tablespoons of sugar per 3 cups of water. So, if you’re using more or less water in your pot, adjust the amount of sugar added. Note also that the nutritional information below includes all of the ingredients. For this recipe, that information will show that there are a lot more calories than are actually going to be consumed because most of the sugar will stay in the water and will not end up in the corn.
***If your corn fits in the pot too tightly to stir, every 45-60 seconds, use a pair of tongs to move a corn cob from the bottom of the pot to the top. That will keep everything moving and cooking more evenly.
**If your pot isn’t wide enough for the corn to fit, you can break the cobs in half.