Fresh corn on the cob just seems to be a summer tradition for most people. It’s so simple to do, but everyone I know seems to use a different method – grilled, steamed, boiled, microwaved. When I was growing up, we picked fresh corn from the garden and it was thrown into a pot of boiling water, cooked briefly, stacked on a large platter, slathered with butter and placed in the center of the table. It’s still my favorite method, although grilling is a close second. This recipe is pretty fool proof and brings out the natural sweetness of fresh corn.
4 teaspoons granulated sugar
4 ears fresh yellow corn, husked
Salt and ground black pepper
Pinch of cayenne, optional
1. Place corn in large container and soak in cold water to cover for at least 30 minutes.
2. Bring 1 gallon water and sugar to boil in large pot. Add corn; return to boil and cook until tender, 5 to 7 minutes. Drain and serve with butter, salt, and pepper (and cayenne) to taste.