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Category: Corn
Prep Time: Cook Time: Total Time:
6 ears of corn, husked & cleaned
2 quarts water
2 cups heavy whipping cream
1/2 cup sugar
1 stick butter
Salt and pepper, to taste
In a large pot, combine water with heavy whipping cream, sugar and 1/2 stick of butter. Over high heat, bring to a rolling boil. Add corn and cook 3 to 5 minutes. Using a pair of tongs or slotted spoon, remove corn to a stainless steel bowl, season lightly with salt and pepper and remaining 1/2 stick butter. Toss the bowl gently to coat the corn with melted butter and seasoning. Butter will melt as it comes in contact with the hot corn. Serve hot. Serves: 6
NOTE: I like to keep the poaching liquid as the perfect stock for a corn and shrimp soup. This stock may be frozen for 6 months.
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BOILED CORN
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Category: Corn
Prep Time: Cook Time: Total Time:
6 ears of corn, husked & cleaned
2 quarts water
2 cups heavy whipping cream
1/2 cup sugar
1 stick butter
Salt and pepper, to taste
In a large pot, combine water with heavy whipping cream, sugar and 1/2 stick of butter. Over high heat, bring to a rolling boil. Add corn and cook 3 to 5 minutes. Using a pair of tongs or slotted spoon, remove corn to a stainless steel bowl, season lightly with salt and pepper and remaining 1/2 stick butter. Toss the bowl gently to coat the corn with melted butter and seasoning. Butter will melt as it comes in contact with the hot corn. Serve hot. Serves: 6
NOTE: I like to keep the poaching liquid as the perfect stock for a corn and shrimp soup. This stock may be frozen for 6 months.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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