Corn is best during summer months.
Corn-on-the-cob is available fresh only during summer months, with some exceptions in the state of Florida. It is a vegetable rich in nutrients such as vitamin A, magnesium and potassium. Once corn is picked, the sugars start to convert to starches. Many people choose to freeze corn-on-the-cob because it lasts up to six months in the freezer. Since some sweetness may be lost in the freezing process, corn-on-the-cob may need to be sweetened again once cooked.
Instructions
1. Fill a large pot with cold water. Add 1/4 to 1/2 cup of sugar. Stir the sugar.
2. Place your frozen corn-on-the-cob into the pot of cold water and sugar. Only cold water should be used with frozen corn.
3. Heat the corn-on-the-cob on high heat. Bring the water to a boil.
4. Boil the corn-on-the-cob for two minutes. Remove the corn from the heat source. Allow your corn-on-the-cob to sit for 10 minutes in the hot sugar water.
5. Serve by pulling the corn-on-the-cob out of the hot water with tongs. The corn can sit in the water until it is ready to eat, so the corn becomes sweeter from the dissolved sugar.
Tags: cold water, cold water sugar, corn-on-the-cob minutes, during summer, during summer months, summer months, water sugar
