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| Today with people watching their fat... this is our favorite corn on cob recipe. The salt and sugar don't actually enter the corn kernals but do flavor the cob which allows you to taste the corn itself, which has a buttery sweet flavor. |
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| 6-8 ears |
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Corn on Cob (shuck and de-silk them using a vegtable brush on stubborn hair) |
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water |
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| 1 Tbs |
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sugar |
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| 1 tsp |
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salt |
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| Break large cobs in half, and put into a pot large enought to cover all the corn till it just floats. Any more water is a waste. Add Sugar and salt and bring to a boil. I cook it till it smells like corn should taste when you waffer the steam to your nose. Serve as is on a platter it will have a rich buttery flavor and does NOT need butter. |
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| Servings: 1 |
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| Recipe Source |
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Source: Paula ARG Kernachan
For those who do need butter, they will not need as much.
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |