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
Philadelphia Classic Cheesecake
This Philadelphia cheesecake recipe is foolproof. It makes a traditional, classic cheesecake that's sure to impress. Top with freshly sliced berries just before serving.
A-Number-1 Banana Cake
Learn how to make banana cake with this versatile and quick recipe. Not only is it moist and delicious, but the same batter can be used to make banana bread and muffins. This cake is delicious frosted with chocolate or cream cheese frosting.
McNamara's Irish Soda Bread
A recipe handed down by my grandmother Anna Marie McNamara (nee Player). This is a great recipe for a light tea dessert bread. Delicious with light butter hot out of the oven. You can use any type of milk. I usually make this bread when my milk is about to go sour. I like to use raw crystallized sugar in place of the white granulated sugar. My father likes to use buttermilk.