I remember my grandfather saying that you should never boil sweet
corn. If corn was tender and sweet enough to boil, it should either
be eaten raw off the cob or warmed just long enough in hot water
to melt butter. Well, I guess my Papere' was right, but I still
like to boil my sweet corn 3 to 5 minutes simply because I didn't
grow it myself like he did and I'm not quite sure how tender it's
going to be. The addition of sugar and cream in this recipe gives
the corn a full sweetness.
- 6 ears of corn, husked & cleaned
- 2 quarts water
- 2 cups heavy whipping cream
- 1/2 cup sugar
- 1 stick butter
- salt and pepper, to taste
In a large pot, combine water with heavy whipping cream, sugar and
1/2 stick of butter. Over high heat, bring to a rolling boil. Add
corn and cook 3 to 5 minutes. Using a pair of tongs or slotted spoon,
remove corn to a stainless steel bowl, season lightly with salt
and pepper and remaining 1/2 stick butter. Toss the bowl gently
to coat the corn with melted butter and seasoning. Butter will melt
as it comes in contact with the hot corn. Serve hot. Retain the
poaching liquid as the perfect stock for a corn and shrimp soup.
This stock may be frozen for 6 months.