Adding a little sugar to frozen vegetables is an old country kitchen trick for turning the clock back to summer. It occurred to us that revitalizing frozen corn in some sugar water is essentially a sweet brine. The other trick is plenty of butter, just like corn on the cob. The first time we tried this was for a winter cheater barbecue party with piles of cheater brisket, pulled pork, and hot drums. Everybody loved the cute little cups of peppery sweet corn. It tasted remarkably fresh and was loads cheaper than out-of-season fresh corn or frozen ears. Corn absolutely goes with every kind of American barbecue.
Recipe information
Yield
makes 10 servings
Ingredients
Preparation
Step 1
COMBINE 2 cups of water and the sugar in a large saucepan and bring to a boil over high heat. Stir to dissolve the sugar.
Step 2
ADD the corn and return to a boil. Cook for 3 to 5 minutes, stirring occasionally.
Step 3
STIR in the butter and salt and pepper to taste. Serve in little cups. We use disposable clear plastic cups.
