"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Steamed Corn on the Cob, by Vara Wallace, is from A Real Southern Comfort,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Shuck corn and clean . Wet shucks by soaking in water for 15 minutes. Line a heavy kettle or dutch oven with dripping shucks. Lay cleaned ears of corn on the wet shucks. Cover tightly and place over medium heat. When steaming begins well, reduce heat and steam for 20 minutes. Wrap corn in hot shucks and lay on serving platter.
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