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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Corn on the Cob Recipe

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This recipe for Corn on the Cob is from Recipes from Vicksburg and Beyond , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 ears corn on the cob
1 teaspoon salt
1 teaspoon sugar (optional)
room temperature, sweet butter (freshly
churned if available)
salt and pepper
Directions:
Directions:
Clean corn by shucking it (removing husks). Just
pull the husks towards the root. Pick off the silks
under running water. You can cut off the stalks or
leave them on for a natural handle. Make a large
pot of water and bring it to a rolling boil. Add salt
(it makes the corn sweeter). If the corn is not
fresh, you may also want to add sugar. Boil corn
for about 5 minutes. Watch it carefully as boiling
it too long will make it tough. Lift out of the water
with tongs. Take immediately to the table. Serve
with the best butter available along with salt and
pepper.
The best corn is cooked immediately after it is
pulled off the stalks in the garden. If you are not
lucky enough to have fresh corn, as we did
sometimes in our childhood, then buy it at the
supermarket in the husks. That?s the next best
thing. As a last resort, frozen corn on the cob is
better than no corn on the cob. In all cases use
tender, young ears.
My Notes:
I remember as a child sitting on the porch at
grandmas and shucking corn for hours, it was well
worth the effort when she made the first pot of
fresh corn on the cob.

 

 

 

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