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Corn on the Cob
1 servings

1 corn on the cob

Figure 1-2 ears per person. Remove husks and silk just before

Boiled: Bring water to a vigorous boil. Drop corn into water.
Depending on the size and age of corn, boil 3 to 5 minutes (for
crispy), 10 to 15 minutes for tender. My preference is to boil for
5 minutes then move the pot off the heat and let it set for 10
minutes. Serve with butter, salt and pepper.

Steamed: Bring water to a vigorous boil. Put steamer basked onto
pot. Drop in corn and steam 6 to 15 minutes. Serve with butter,
salt and pepper.

Roast: Brush corn with butter; sprinkle with salt and pepper. Wrap
ears in aluminum foil. Roast over hot coals for 10 to 15 minutes
on each side (or in oven for 20 to 30 minutes). Serve.

Herbed Roasted: Blend 2 Tablespoons butter; 1/4 teaspoon dried
crushed Rosemary and 1/8 teaspoon dried crushed marjoram. Brush
butter mixture on corn; wrap each ear in 2 or three leaves of
romaine lettuce. Place in a baking dish; cover tightly with foil.
Bake at 450 for 25 to 30 minutes. Serve. Double the ingredients
for each additional ear.


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