Corn on the Cob - new method!

My kids all love corn on the cob, so I like to make it for dinner even when it's not "prime Illinois sweet corn season".  The kids (nor I, for that matter), like anything extra on their corn. Just butter, salt, and pepper.  In the past, I've always boiled it in salted water.  Tonight, however, I tried a new preparation  and really loved the results.  I can't wait to try it on peak-season local corn!

I found the recipe on Mel's Kitchen Cafe website.
http://www.melskitchencafe.com/2010/07/perfect-corn-on-the-cob.html


Here is the recipe:

Perfect Corn on the Cob
INGREDIENTS:
7-8 ears of corn, husked and silky threads removed
2 tablespoons sugar
2 tablespoons white vinegar
DIRECTIONS:
Bring a large pot of water to a boil (probably about 4-6 quarts of water). When boiling, add the sugar and vinegar and bring to a full boil again. Add the husked corn, submerging all the ears in the water the best that you can. Bring the water to a full boil again. This is important! It may take a few minutes for the water to come back to boiling temperature once the corn is added but let it come to a full boil before moving on. Once the water is at a full boil, cover the pot, remove from the heat and let the corn sit in the hot, steaming water for 10 minutes. (The corn can stay in the water for up to 20 minutes without becoming pithy and dry.)  Remove the corn, roll in butter, and sprinkle with salt and pepper.