Recipe by caquilter
"I learned this from a shopper in Stockbridge, Massachusetts when I was young. I have used this for 40 years and it has never failed to produce the most wonderful corn on the cob."
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corn, husked and cleaned
I thought this was going to be way overcooked by leaving it in the water for that long. It was PERFECT! I really liked this, and it was good without any salt or pepper on it----just some butter. Yum! Yum! Thank you, caquilter!
This was too overdone for me. There is a similar recipe on here that only cooks for 10 mins that turned out more to our liking.
I always cook my corn on the cob in the shuck in the microwave for delicious, crispy corn. This corn tasted just as good and my husband didn't have to burn his hands shucking the corn. He says this is the way he wants his corn from now on :)
I have been using this method for years and always produces fresh tasting corn. Something about the sugar brings out the natural sweetness. Thanks, caquiter, for letting others aware of this simple, but tasty method.
Haven't tried steeping for 25 minutes but I make "cooler corn" when feeding a crowd. Place corn (have used as many as 2 dozen) into clean cooler. Sprinkle about a tablespoon of sugar over; pour boiling water over (you don't need to cover corn, just a gallon or so); close lid and let set until rest of meal is finished (at least an hour). The cooler keeps corn hot and perfectly cooked. Never fail and frees up stove top and grill for the rest of your feast!
I always put my corn in cold water, add about 2 TBSP sugar, bring to a boil, turn heat off and cover, it can sit up to 2 hrs, always comes out so sweet and still crisp...Tried this and was just as good
add a tablespoon of milk to the water.
I have done corn this way for years. It is simply wonderful. This works far better than my quick method (below)if the corn is even a little bit old. If you want to prepare more than a few ears the above method is much quicker too.
For really fresh corn, this method takes a very short time and is great: Cut the silk end off where the cob ends, force a little water from the tap under the husks, then microwave two ears of corn at "high" for perhaps 5 to 7 minutes, allow to rest a few minutes. Then the silks come off really easy, and the corn is excellent. Butter, salt, and pepper to taste and chow down.
* Percent Daily Values are based on a 2,000 calorie diet.
Delicious and Easy Corn on the Cob
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 10
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