- 8 ears of fresh, shucked corn
- 6 QTS. water
- 2 TBS. sugar
- 2 TBS White Balsamic Vinegar
- Sweet Butter Olive Oil
In a medium sized sauce pan, bring the water, sugar and vinegar to boil.
Add corn to boiling stove top mixture. When the water returns to a boil, turn off and let sit for 10 minutes.
Serve hot drizzled with Sweet Butter Olive Oil.
Corn can be held in the hot water for up to an hour. Great as a summer afternoon BBQ side dish!