Mary Alice's Corn on the Cob |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This recipe is from the Toledo Blade newspaper and it came from the lady who was the food editor there for years, hence the name.I've never had corn that was tough or not sweet with this recipe. In fact I have left corn in the same water in the fridge overnight, warmed it the next day and it was still very good, the cob was a bit soggy though. I've made summer corn this way for at least 20 years. Ingredients:
1 gallon water |
1/2 cup sugar |
1 (12 ounce) can beer |
12 ears corn, husked and silked |
Directions:
1. Place the husked corn in COLD water with beer and sugar. Bring to a boil and turn off the heat, cover with a pot lid and let sit 10 minutes. Corn should look translucent. Drain and serve with butter, salt and pepper. A good way to have your corn and eat it too, if you are watching your weight is to forgo the butter and squeeze fresh lime juice over it. Enjoy!
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