Prep 10 mins
Cook 6 mins
This is my favorite way of cooking corn on the cob and keeping it hot and fresh for dinner, or for a party. I usually buy Peaches and Cream corn on the cob to cook this way. The quantity of four is simply a formula. Double or triple the recipe, or use as many cobs of corn as you like. Serve with All-Purpose Herbed Butter or Homemade Whipped Butter. Or, add a toasted tomato sandwich, Simple Tomato Sandwich, for a great meal. If you have any leftover corn, cut the kernels from the cob and add them to soups and chowders, salads, savory pancakes, cornbread or muffins.
- Use only COLD WATER in a large pot.
- For every four cobs of corn add 2 Tablespoons sugar and 2 Tablespoons vinegar to the water. DO NOT PUT SALT IN THE WATER.
- Bring water to a boil uncovered.
- Add the husked corn on the cob.
- Cook for 6 minutes, uncovered.
- Remove corn as desired to serve, leaving the rest of the cobs in the water.
- Reduce heat to simmer. The corn, left simmering in the hot water, will stay fresh for hours.
I was very pleased with this recipe. The corn I had was store-bought, partially husked and wrapped in plastic. It tasted sweet and fresh. Made for PRMR Tag.
I made this exactly as directed using 4 freshly husked ears of corn. I don't know the purpose of the vinegar (we couldn't taste it or smell it on the corn), but the sugar in the water made the corn nicely sweet. Thanks for sharing the recipe. :)
The best corn I have had in a long time. Tomorrow, I plan to try to do a few corn my old way and a few this way and compare them. I have never heard of adding vinegar to the water. We really enjoyed this so thank you very much.