Ready for the best, fresh corn on the cob you’ve ever had?
Trust me on this. Start with fresh corn–buy it from a stand if you can. Our favorite is the White Corn variety. You’ll want about a million ears. That should do it.
Drop husked corn into a pot of enough cold water to cover. Add 1 Tbsp lemon juice and one Tbsp sugar. Do not add salt at this time. I know, I know. Goes against everything you know to be true–right?
Hang on.
The fact is, salted water toughens corn–and we don’t want that. Trust me.
Bring the water to a rapid boil. Boil uncovered 2 minutes only. Remove from heat and allow corn to stand for 10 minutes.
Drain water. Move corn to a pyrex baking dish and add butter. Roll the ears around until they are all coated. Now you can add the salt.
Serve immediately—as if you had a choice. You’re likely to be mobbed.
When your family tastes the corn simply bursting from the cob all sweet and buttery–they may be overcome with ecstasy–so be ready.
Prepare for fainting.
- Corn
- Water
- 1 T. Lemon juice
- 1 T. sugar
- Butter
- Salt
- Drop husked corn into a pot of enough cold water to cover.
- Add 1 Tbsp lemon juice and one Tbsp sugar.
- Do not add salt at this time.
- Bring the water to a rapid boil.
- Boil uncovered 2 minutes only.
- Remove from heat and allow corn to stand for 10 minutes.
- Drain water.
- Move corn to a pyrex baking dish and add butter.
- Roll the ears around until they are all coated.
- Now you can add the salt.
- Serve immediately---as if you had a choice. You're likely to be mobbed.
