Monday, July 27, 2009

Corn on the Cob

I learned this method of cooking corn on the cob from my brother-in-law, Warren, who is a great cook and who also loves to make jams and pickles.

We had this corn last night, along with Auntie Bucksnort's carrot salad and Beez's wonderful barbecued shrimp. It was one of the finest meals anywhere, any time.


Shuck as much corn as you wish to serve

Boil an inch or so of water in the bottom of a large kettle--the corn will mainly steam, so it doesn't have to be immersed in water.

Add a teaspoon of sugar to the water.

Place the corn in the kettle, cover immediately, and begin timing.

When the corn has cooked for 7 minutes, turn off the heat, take the corn out of the pan, drizzle with butter and sprinkle with salt. Serve.

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