Corn on the Cob with Herb Butter
For the sweetest corn possible, keep just-bought ears at room temperature; refrigeration causes the natural sugars to convert to starch.
- Servings: 12
Source: Martha Stewart Living, July/August 1999
- 2 pinches of sugar
- 12 fresh ears corn, husks and silks removed
- Coarse salt and freshly ground pepper
Fill a large stockpot with cold water. Set over high heat, and bring to a boil. Add sugar. Add corn, and let simmer until just tender, 3 to 5 minutes. Remove from water with tongs. Serve immediately with herb butter, and season with salt and pepper.