Recently, C.J. traveled to the East Coast for work. While there he enjoyed the availability of fresh seafood and crab boils. One night while we were on the phone he told me that he had just had the best corn on the cob that he had ever tasted. He said that it didn’t have any seasoning or butter on it, but it was delicious on its own.
When he returned home from his trip I decided to work corn on the cob onto the menu…determined to make something that would compete with what he had on the East Coast. I am very happy to say that the recipe below received a wonderful review from C.J. and that we will be using this recipe for all of our future boiled sweet corn needs.
Oh…did I mention that this recipe is super easy? It is.
- 2 Tbsp white sugar
- 1 Tbsp lemon juice
- 6 ears of sweet corn, cleaned
- Fill a large pot about 3/4 full of water. Bring to a boil.
- Stir in sugar and lemon juice, allowing the sugar to dissolve.
- Gently place ears of corn into water. Cover. Turn off the heat.
- Cook the corn in the hot water until tender, about 10-15 minutes.