Sweeter than creamed corn sweet corn recipe. Corn can be refrigerated or frozen.
Ingredients
- 12 earss corn , husks and silk removed
- 1.5 cups water
- 0.5 cups white sugar
- 2 tablespoons salt
Instructions
-
1
Slice corn from the cob into a large skillet, leaving about a third of the kernel still on the cob. Using the back of the knife, scrape all of the juice and remaining kernels into the skillet. Stir in water, sugar, and salt and cook over medium high heat until sugar has dissolved, about 10 minutes. Allow to cool to room temperature before serving.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Creamy Corn and Orzo
This creamy corn and orzo turned out to be a great way to use up several ears of corn left over from last summer in our freezer. This was such an easy recipe and the chiles really add flavor and a little heat. It would be excellent with BBQ chicken.
Peach and Pepper Relish
Great on chicken, pork chops, or by the spoonful on a cracker with Brie.
Lemon-Blueberry Cupcakes
An easy recipe which starts out with a cake mix. Everyone will think you spent hours making these cupcakes!