“Sweeter than creamed corn sweet corn recipe. Corn can be refrigerated or frozen.” - by Nathan
Ingredients
Adjust Servings
Original recipe yields 12 servings
Directions
- 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
Amount Per Serving (12 total)
- Calories
- 110 cal
- 5%
- Fat
- 1.1 g
- 2%
- Carbs
- 25.4 g
- 8%
Based on a 2,000 calorie diet
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Reviews (5)
Rate This Recipe
"Being from Iowa, I would have to say that the addition of sugar to fresh sweet corn is sacriledge, lol.....as well as unnecessary. Real sweet corn will not need it!! But this is a good idea if you hav..." See moree to use corn from a can; drain about half the liquid, add a couple pats of butter, a tsp. or so (to taste) of sugar and a dash of salt. Simmer while you get the rest of the meal together, serve. Makes canned corn pretty tasty!"
ruthey
"This recipie is fast, easy to make and tastes great! I increased the salt by 1//2 tsp and the corn was perfect!..." See more"
Marianne
"When I visited Trader Joe's today, they had corn on the cob--unusual for them, so I picked up a couple of ears, remembering this new recipe. I scaled it to 2 servings, and I added only half the salt ..." See morebut all of the sugar (we don't have sweet corn here in Socal this time of year, if ever!). I was hoping it would be like creamed corn, and it was in texture. If I make it again, I would reduce the sugar to 1/4 and leave the salt at 1/2. But it was good, and it lives up to its name. It may be a good jumping off point for other additions--like minced sweet red peppers or something. I love the idea of this, so I'll play with it!"
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