Corn on the cob
8 medium sized ears of corn
2 tbsp melted butter
1 - Whenever possible, corn should be cooked withe the inner husks on to add flavor and food value.
2 - Remove the tough outer husks; then strip down the husks, and strip off the silks.
3 - Brush with a dry brush and the silk will come out easily.
4 - Fold the husks back over the corn; and bind with a strip of the husk.
5 - Place in a steamer; and steam tender, allowing 15 minutes for young corn,
25 minutes or more for mature corn.
6 - Remove the husks; pour over the melted butter; and serve.
7 - When boiling, prepare the corn as described; place in the kettle; pour over boiling water to cover;
and add 1/2 tsp sugar to the 2 quarts. Do not salt as this toughens the corn. Boil rapidly for 12 minutes.