Ingredients
Method
- Peel back and remove the husks and silk from each ear of corn. If the ears are too long for your pot, cut them in half crosswise.
- Fill a large pot with enough water to fully submerge the corn and bring it to a rolling boil over high heat.
- Stir in the sugar and butter until melted. If you're using milk for a richer taste, pour it in now.
- Carefully add the corn to the pot. Reduce the heat to medium, cover, and let it cook until tender—white corn takes about 5 to 7 minutes, yellow corn 10 to 15 minutes, and bi-color corn 15 to 20 minutes.
- Use tongs to remove the corn. Brush each ear with additional butter, then season with salt and pepper. Sprinkle with fresh dill if you like.
Nutrition
Notes
For a creamier, almost sweet-corn flavor, add up to 1 cup of whole milk to the cooking water. To keep the corn warm before serving, turn off the heat and leave it in the hot water for up to 40 minutes. If you prefer a firmer bite, cook for the shorter time in each range. Leftover cooked corn can be refrigerated in an airtight container for up to 3 days; reheat in boiling water or a microwave. Avoid overcooking, as it can make the kernels tough and chewy. Serve with extra butter, a squeeze of lime, or a sprinkle of chili powder for a California twist.