Friday, June 26, 2015

Simple Stove Top Corn on the Cob


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. 

Enjoy!

With love from our simple kitchen to yours. 

RECIPE AT THE BOTTOM

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Simple Stove Top Corn on the Cob #corn #easy

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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
Copyright ©2014 The Slow Roasted Italian – All rights reserved.

9 comments:

  1. I've been roasting my corn on the cob lately, but I definitely need to give this method a try! Looks amazing, Donna!

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  2. OK, so I live in Phoenix, too - can I come over for this whole menu? LOL Actually, I cook corn in a similar way, but add a bit of milk to the cooking water. Not sure exactly what that does, but I think it has something to do with the starch - breaks it down or something. Whatever, it tastes good! Thanks for your inspiration!

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  3. So good to see this Donna! I don't cook corn on the cob often enough to remember how to do it. This is good to have. I'm pinning it and then I'll check out the other delicious looking recipes!! Thank you!!

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  4. If you want real sweet corn, see if you can get Olathe Sweet corn from Olathe, CO. You do not need to add sugar to make it sweet! Just cook and enjoy!

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    Replies
    1. Illinois sweet corn is exceptional, too!

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  5. If you can, find Olathe Sweet Corn from Olathe, CO. You do not need to add sugar to it. Just cook and enjoy!

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  6. My mom always told me to boil the corn for about ten minutes. Then turn the heat off and add about a cup of milk to the water. Cover and let sit with the lid on for a few minutes. This always turns out plump, tasty, crisp and delicious corn, yummm!! This method will also help crim that is a bit dry plump back up again.

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  7. over 45 years in Iowa. We always bought our Sweet Corn from Wisconsin because it was sweeter & more tender. Just plop the ears in boiling water for a few minutes WITHOUT adding any sugar. Boil a few mintes & it's done. Here in Arkansas we still eat Wisconsin Sweet Corn because it's still sweeter & more tender than Iowa Sweet Corn! The only thing Iowa has going for it is the beauty ... PERIOD.

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  8. I just tried this last week and it was very good, I only used 2 pks of sugar though

    ReplyDelete

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