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This recipe is from Shirley McNevich's Mom's Best Recipes Vol 3. Published here with her permission.

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537 - Cooked Corn on the Cob

(by Shirley McNevich)


12 ears of corn (husked) and rinsed
1 tsp. salt per dozen ears of corn
2 tsp. white sugar per dozen ears of corn
salt, pepper and butter for serving

Put husked corn in a large pot and fill with water until all corn is covered. Turn stove
on high, then add salt and sugar. Put a lid on so the corn will cook faster. When water
starts to boil (rolling boil), time it for 12 minutes. Turn heat off and remove corn using
tongs and place them on a serving plate. Serve with butter and pepper--corn was
already salted but you may want extra salt. Corn will be hot so use corn holders.

 

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