Corn on the Cob; Stays Hot and Fresh

16 mins

4 servings

5.0/5 (13 reviews)

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.

Ingredients

Instructions

Use only COLD WATER in a large pot.
For every four cobs of corn add 2 Tablespoons sugar and 2 Tablespoons vinegar to the water. DO NOT PUT SALT IN THE WATER.
Bring water to a boil uncovered.
Add the husked corn on the cob.
Cook for 6 minutes, uncovered.
Remove corn as desired to serve, leaving the rest of the cobs in the water.
Reduce heat to simmer. The corn, left simmering in the hot water, will stay fresh for hours.

Prep: 10 mins

Cook: 6 mins

Total: 16 mins

Corn

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Amount Per Serving
Calories 187.4
% Daily Value*
Total Fat 1.3g	2%
Cholesterol 0mg	0%
Total Carbohydrate 45.1g	16%
	Dietary Fiber 4.6g	16%
	Sugars 12.5g
Protein 5.4g

Amount Per Serving

Calories 187.4

% Daily Value*

Total Fat 1.3g

Cholesterol 0mg

Total Carbohydrate 45.1g

16%

Dietary Fiber 4.6g

16%

Sugars 12.5g

Protein 5.4g