This is very late, seeing as summer is way over and I won’t be making corn dishes for many many months. But I have to post this recipe so I don’t forget. It makes delicious corn in half of the time it takes to roast the ears. Also, it can hang out in the warm water for 10 extra minutes without overcooking, which is perfect if the rest of your dinner is a little behind.
Perfect Corn on the Cob (Mel’s Kitchen Cafe)
7-8 ears of corn, husked and silky threads removed
2 tablespoons sugar
2 tablespoons white vinegar
Bring a large pot of water to a boil (probably about 4-6 quarts of water). When boiling, add the sugar and vinegar and bring to a full boil again. Add the husked corn, submerging all the ears in the water the best that you can. Bring the water to a full boil again. This is important! It may take a few minutes for the water to come back to boiling temperature once the corn is added but let it come to a full boil before moving on. Once the water is at a full boil, cover the pot, remove from the heat and let the corn sit in the hot, steaming water for 10 minutes. (The corn can stay in the water for up to 20 minutes without becoming pithy and dry.)