Serves: 0

Tender fresh corn is best when cooked and eaten as soon after picking as possible. Keep the unhusked ears in the refrigerator until just before cooking. Fill a large kettle with enough water to cover the corn. Do not add salt as it toughens corn during cooking. Instead, use a teaspoon or two of sugar to enhance the natural sweetness of the corn. Drop the cleaned ears into the boiling water cover and cook for 3 to 5 minutes. Long cooking also toughens tender corn. Drain and wrap in a linen napkin to serve. If a recipe calls for cooked corn, cool the cooked ears and cut off the kernels lengthwise with a sharp knife.

More Recipes from the Recipe Treasury Cookbook:
Beating Egg Whites
Boiling Eggs
Choosing Potatoes
Clarifying Butter
Cleaning Mushrooms
Cooking Corn
Cooking Pasta
Cooking With Cheese
Cooking With Herbs
Cooking With Wine
Deglazing
Degreasing
Grating Orange Or Lemon Rind
Intro to Salads
Making A Tomato Flower
Making Homemade Broth
Making Your Own Croutons
Making a Collar For A Soufflé Dish
Peeling Hard-Cooked Eggs
Peeling Tomatoes and Beets
Poaching Fresh Fruit
Preparing Sweetbreads
Purchasing Fresh Fish
Roasting Meats
Testing Poultry For Doneness
Trimming Artichokes
Using Commercial Broths And Bouillons
Using Your Garnishing Tools