I once couldn’t find a leg of lamb to cook for Easter as my family would have done. Lamb pieces were the finest I could get in my neighborhood Mexican store. I therefore made the bold decision to go against the grain and cook with what was available. EVER, the best Irish-Mexican Easter! Serve alongside handmade croutons, crumbled cotija cheese, and toasted flaked almonds.
| Prep Time: | 2 mins |
| Cook Time: | 35 mins |
| Total Time: | 37 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (15.25 ounce) can whole kernel corn, with liquid
- ¼ cup white sugar
Instructions
- Pour the corn and liquid into a medium saucepan, and stir in sugar. Bring to a boil, then cook over medium heat so that the mixture is only simmering, not boiling. Simmer, stirring often, until the liquid has dried up, and corn is coated, about 20 to 30 minutes. Be patient and don’t let it get too hot, or the corn will have a harder texture. Serve this right away and enjoy!
Reviews
As written I am giving this a 3. Read the reviews and if you cut the sugar in half you will have 4 stars. Add some herbs and butter and you have a 5 star.
Only took me about 20 minutes. The kids who don’t usually care much for corn loved it. I will be making this a regular.
We always cook our corn this way.I do add butter and pepper also. I always bring it to a full boil and let it cook down till the other food is ready. I don’t think my family would eat it any other way.LOL
It took over an hour for the liquid to evaporate. The corn was very sweet, too sweet for a vegetable dish. A waste of time and a waste of electricity to simmer this for over an hour! Won’t make it again!!
Not worth the effort and a waste of sugar.
I followed the directions exactly, and it was over an hour before the liquid evaporated. The finished result was just an extremely sweet-flavored corn.