• 4 ears corn (husks and silk removed)
  • Water (enough to cover the ears of corn)
  • 1 cup heavy cream
  • ½ cup milk
  • 6 tablespoon butter
  • ¼ cup sugar
  • ½ teaspoon paprika (optional)


-Fill a large pot with enough water to just cover the ears of corn, then add the heavy cream, milk, ¼ c portion of the butter, and sugar then bring to a boil over medium high heat.

-Reduce heat to low and allow to cook about for 8-10 minutes, or until corn is tender. Then melt the remaining two tablespoons of butter and mix with the paprika. Set aside.

-Remove from the stock pot and liquid and then brush the melted butter and paprika onto the cooked corn on the cob with a basting brush. Serve immediately!