Michigan corn is absolutely delicious. One reason that I think this is so is because it is available in the bi-color variety … yellow and white corn kernels add to the visual appetite and sweeten the flavor it seems to me.
While simple and quick in preparation, corn on the cob is amazingly satisfying, particularly with just a couple of extra ingredients thrown in. For one, I’m going to use a bit of dark brown sugar. As you may know, I try to stay away from sugar, but here the measure is so small, it will add only about 8 calories, 1.5 gram of carbs and 1.5 gram of sugar per serving. In this case, I think the sugar is worth the cost. After all, it isn’t every day fresh bi-color corn is available!
Butter, Dark Brown Sugar and Lemon Juice await hot corn
- 2 Large Ears of Fresh Corn, Shucked, Cleaned of Silk, Ends Cut Off, Cross Cut in Half and Washed
- 1 Tablespoon Butter or Margarine Cut into Pieces
- 1 Tablespoon Dark Brown Sugar
- 1 Teaspoon Freshly Squeezed Lemon Juice
- Salt and Freshly Ground Black Pepper to Taste
- Place the corn in a pot and cover with water. Bring the water to a vigorous boil and cook corn for approximately 3 minutes or until a fork tine easily pierces a corn kernel.
- While the corn is coming to boil and cooking, place the butter, dark brown sugar and lemon juice on a warmed plate.
- Using tongs, remove the corn from the water when done and shake to remove as much water as possible; place each piece onto the prepared plate. Salt and pepper to taste.
- Turn the corn with your tongs in the butter mixture to melt, mix and completely coat each piece. Serve immediately.
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