This simply was not any good. We followed the recipe to a T (how could you not with as few of ingredients) and nobody in my family enjoyed this. Much easier to simply stick to buying good sweet corn.

When I visited Trader Joe's today, they had corn on the cob--unusual for them, so I picked up a couple of ears, remembering this new recipe. I scaled it to 2 servings, and I added only half the salt but all of the sugar (we don't have sweet corn here in Socal this time of year, if ever!). I was hoping it would be like creamed corn, and it was in texture. If I make it again, I would reduce the sugar to 1/4 and leave the salt at 1/2. But it was good, and it lives up to its name. It may be a good jumping off point for other additions--like minced sweet red peppers or something. I love the idea of this, so I'll play with it!

Being from Iowa, I would have to say that the addition of sugar to fresh sweet corn is sacriledge, lol.....as well as unnecessary. Real sweet corn will not need it!! But this is a good idea if you have to use corn from a can; drain about half the liquid, add a couple pats of butter, a tsp. or so (to taste) of sugar and a dash of salt. Simmer while you get the rest of the meal together, serve. Makes canned corn pretty tasty!

This recipie is fast, easy to make and tastes great! I increased the salt by 1//2 tsp and the corn was perfect!