Corn on the Cob
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)(Drawings by Andy Warhol)
The perfect summer corn dish is made of freshly gathered corn,
husked and cooked all within 30 minutes from corn patch to dinner
table. But if you have\ to depend on corn bought at roadside or market
do the next best thing--give it a very short cooking time and serve
Remove husks and silk from sweet corn. Place corn in vigorously
boiling water for 3 to 5 minutes. Salt or sugar need not be added for
realkly fresh corn.
If corn looks and feels mature, add 1 or 2 tsp sugar to boiling
water. Drain cooked corn. Place on warmed platter. Cover with folded
napkin to keep steam in Serve with butter, salt and pepper. Or min
butter, salt, pepper, and paprika. Pack in individual small dishes or in
one round small dish. Decorate the top ny making gashes around the
rim with a knife--looks very much like the spokes of a wheel--and
pass with butter knife.