6 ears corn (shucked and rinsed)¼ cup granulated sugar
3 tablespoons butter
salt and pepper to taste
Fill a large 12 quart pot ¾ full with water. Cover pot and bring to a boil over medium-high heat. Remove cover, add corn and sugar. Cover. Bring back to a boil. Once corn comes back to a boil the corn is perfectly crisp. If you like your corn tender you can boil it for 3-10 minutes. We like ours boiled for 10 minutes.
Allow corn to keep warm in the water until ready to serve, up to 1 hour. Remove corn from the water to serve. Spread each piece with ½ tablespoon butter and sprinkle with salt and pepper to taste.
Serve and enjoy!
Recipe developed by Donna Elick - The Slow Roasted Italian
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