Chef John Folse's Perfect Boiled Corn

Prep Time: 10 Minutes
Yields: 6 Servings

I remember my grandfather saying you should never boil sweet corn. If it was tender and sweet enough to boil, it should be eaten raw off the cob or just warmed long enough that it would melt the butter. I still like to boil mine 3 to 5 minutes as it never seemed to grow as sweet and tender as his. The addition of sugar and cream to the boiling water perfect the corn's natural sweetness.

6 ears of corn, husked and 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, cream, sugar and 1/2 stick butter. Over high heat, bring to a rolling boil. Add corn and cook 3 to 5 minutes. Using tongs or slotted spoon remove corn to a stainless steel bowl and season lightly with salt, pepper and remaining butter. Toss bowl gently to coat corn completely. Serve hot. You may wish to retain the poaching liquid as the perfect stock for a corn and shrimp soup. It can be frozen for 6 months.