To make sweet corn, there are simple and popular methods including boiling and sautéing with butter.
Boiled Sweet Corn (with sugar, lemon, and salt)
- Fill a large pot with water and bring it to a boil.
- Stir in 2 tablespoons of granulated sugar, 1 tablespoon of lemon juice, and 1 teaspoon of salt.
- Add husked ears of corn to the boiling water.
- Bring the water back to a boil, then cover the pot, turn off the heat, and let the corn cook in the hot water for 8-10 minutes until tender.
- Serve as is or with butter (optional). This method enhances the natural sweetness and keeps the corn slightly firm, not mushy.
Buttered Sweet Corn (skillet method)
- Melt 4 tablespoons of salted butter in a large skillet over medium heat.
- Add fresh corn kernels cut from 3 ears of corn.
- Cook, stirring occasionally, until the corn is bright yellow, slightly golden in spots, and tender—about 10 minutes.
- Remove from heat and season with salt, pepper, and optional fresh herbs.
- Serve warm. This method adds a rich, buttery flavor and a bit of caramelization to the corn.
Simple Boiled Corn (classic method)
- Remove husks and silks from fresh sweet corn ears.
- Bring water to boil in a large pot.
- Boil corn for 3 to 5 minutes until kernels are tender and bright yellow.
- Drain and serve with butter, salt, and pepper as desired.
These methods provide easy ways to enjoy sweet corn either as corn on the cob or as kernels sautéed in butter. The first method with sugar and lemon juice in the boiling water particularly enhances the sweetness naturally found in fresh corn. Butter and seasoning are optional but commonly enjoyed additions. If more detail or variations are needed, please ask!
