Perfectly sweetened fresh corn on the cob cooked on the stove top creates the ultimate corn on the cob, ready in a flash. I have been making corn this way since I could reach the stove. Trust me, this recipe is a keeper.
I love corn. I love corn so much that Chad calls me an honorary Iowan. So true! I am pretty sure if I lived in Iowa I would eat corn non stop. Have you ever had Iowa corn? Straight off the truck? OH MY WORD!!! I could eat it right off the stalk. I actually had the honor of visiting Iowa during the sweet corn festival several years ago. Let's just say I ate my fair share of corn. I may have even eaten enough corn to feed most of the city of Phoenix.
Even then I couldn't get enough. After we ate most of Cedar Rapids out of corn we bought about 50 more pounds, wrapped it up and packed it with dry ice and shipped it home. I can tell you it was so worth it. I miss Iowa corn. There is nothing quite like it.
I love corn every way you can fix it; grilled, oven roasted, cooked on the stove top and wrapped in bacon. I will get back to the bacon corn soon, but I really wanted to share my no muss no fuss stove top corn recipe with you.
I have been making corn on the cob using this stove top method since I was old enough to reach the stove. I really love the natural sweetness that I found in Iowa corn. Unfortunately not all corn is that sweet. Adding the perfect touch of sweetness this recipe is about as simple as can be and you will be eating sweet corn on the cob in just 20 minutes. Even if you are as impatient as me that is still pretty impressive.
Perfectly sweetened fresh corn on the cob cooked on the stove top creates the ultimate in corn on the cob, ready in a flash.
With love from our simple kitchen to yours.
RECIPE AT THE BOTTOM
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Simple Stove Top Corn on the Cob
SERVES 6 | ACTIVE TIME 5 Min | TOTAL TIME 20 Minutes
6 ears corn (shucked and rinsed)
¼ cup granulated sugar
3 tablespoons butter
salt and pepper to taste
Fill a large 12 quart pot ¾ full with water. Cover pot and bring to a boil over medium-high heat. Remove cover, add corn and sugar. Cover. Bring back to a boil. Once corn comes back to a boil the corn is perfectly crisp. If you like your corn tender you can boil it for 3-10 minutes. We like ours boiled for 10 minutes.
Allow corn to keep warm in the water until ready to serve, up to 1 hour. Remove corn from the water to serve. Spread each piece with ½ tablespoon butter and sprinkle with salt and pepper to taste.
Serve and enjoy!
Recipe developed by Donna Elick - The Slow Roasted Italian
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