Corn is an incredibly important part of Southern cooking, from grits in the morning to pecan pie made from corn syrup for dessert. Whether you cook it fresh, frozen, or canned, corn is served in most southern households on a regular basis. Your quickest recipe is canned corn, your tastiest would be fresh corn cut from the cob, and frozen corn can be almost as good as fresh if you purchase the best quality available and follow the easy steps below.
1 (10-ounce) package frozen or 1 (15¾-ounce) canned or 1 pound fresh corn
Butter
Salt and pepper
1 to 2 teaspoons granulated sugar
When preparing frozen or fresh corn, cover the desired amount of corn with water and season with the desired amount of butter, salt, pepper, and sugar. Bring to a boil and boil for 7 to 8 minutes, being careful not to overcook because that will make it tough.
When preparing canned corn, remember that the corn is already precooked. For best results, drain the liquid from the can and replace it with an equal amount of tap water. Then add a small amount of butter, salt, pepper, and sugar.
YIELD: 4 TO 6 SERVINGS