Ingredients
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4
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2
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2
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-
-
-
-
-
-
-
-
-
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Directions
Corn on the Cob; Stays Hot and Fresh, 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 recipe #190648 or recipe #225178 Or, add a toasted tomato sandwich, recipe #98724, 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 , Nothing wrong with the recipe, but I didn’t notice any improvement over boiling in plain water But corn is always nice
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Steps
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1
Done
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Use Only Cold Water in a Large Pot. |
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2
Done
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For Every Four Cobs of Corn Add 2 Tablespoons Sugar and 2 Tablespoons Vinegar to the Water. Do not Put Salt in the Water. |
|
3
Done
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Bring Water to a Boil Uncovered. |
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4
Done
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Add the Husked Corn on the Cob. |
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5
Done
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Cook For 6 Minutes, Uncovered. |
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6
Done
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Remove Corn as Desired to Serve, Leaving the Rest of the Cobs in the Water. |
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7
Done
|
Reduce Heat to Simmer. the Corn, Left Simmering in the Hot Water, Will Stay Fresh For Hours. |
