People wait all year for this sweet summertime treat. Corn on the cob is one of America’s favorite vegetables. There’s really no secret to any corn on the cob recipe.
Note: The fresher the corn, the sweeter it is. Pick the sweet corn in your garden just before eating it. Once picked, the sugar in the sweet corn immediately begins to convert to starch, gradually losing its sweetness.
Did You Know? Surprisingly, the highest acreage ever devoted to growing corn in the United States was 111 million acres in 1917. You probably thought the record would be more recent. However, modern commercial farming is much more efficient, producing many more bushels per acre than in 1917.
1 to 2 ears per person
Note: Some people put salt in the water. This is unnecessary, as people can add their own salt if desired.
Bring a large pot of water to a boil.
While the water is heating up, husk the corn, removing husks and silk.
Rinse in cold water.
Place ears in boiling water.
Cook 10-12 minutes.
Remove ears of corn with a pair of tongs.
Drain and serve piping hot.
Serve with butter and salt.
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