This recipe is a way to keep corn on the cob hot and fresh for a few hours. You can use fresh or frozen corn. Do not use salt in the water. Serves 4, takes about 20 minutes.
I’ve made enough to serve at least 15. I had to be creative in my way of getting it done with a 9 qrt pot, a few foil pans and a lot of corn.
Enjoy.
Use cold water in a large pot. For every four whole cobs of corn add 2 Tablespoons sugar and 2 Tablespoons vinegar to the water.
Bring water to a boil uncovered. Add the corn on the cob. Cook for about 6 minutes, uncovered. Reduce heat to simmer / low.
Add 1 tablespoon butter. Cover pot and allow time for the butter to melt.
Serve it at any time. Leaving the corn not served in the water simmering, it will stay fresh for a few hours.