Corn cobs are native to the Americas and were a staple food of the Indians long before Christopher Columbus (or Eric the Red...) first sighted land. Corn on the Cob, served with knobs of butter, remains a popular vegetable accompaniment throughout the country.
4 Ears of corn
1 tsp Sugar
1. Remove the husks and silk threads from the corn.
2. Half-fill a large saucepan with water and add the sugar. Bring to the boil. Add the corn ears and return to the boil. Boil for 10 to 20 minutes, depending on the age of the corn, or until the kernels are cooked and have turned bright yellow.
3. Remove the pan from the heat and drain the corn. Transfer to a warmed serving dish and serve at once, with lots of butter.
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