Courtesy of

Corn on the Cob

Contributed by: Chris WebAdmin. of

Fresh-picked is the key to great corn, and you're lucky if you can get it at a local farm or vegetable stand. Figure at least two ears of corn per person.

From The Fannie Farmer Junior Cookbook by Joan Scobey.


  • 8 ears fresh corn
  • 1 teaspoon sugar
  • Softened butter
  • Salt


  • Large kettle or pot
  • Measuring spoons
  • Small knife
  • Tongs


Fill the kettle 2/3 full with water and bring it to a boil.

Meanwhile, remove the husks and silky threads from the ears of corn. Don't husk the corn until you're ready to cook it.

When the water is boiling, add the sugar and the corn. When the water comes to a boil again, cook for 5 minutes, or until the kernels are tender when you test them with the point of the small knife.

Using the tongs, transfer the cooked ears of corn to a platter and serve at once with softened butter and salt.

1942, 1957, 1993 by Fannie Farmer Cookbook Corporation 2000 by Time Warner Bookmark

Serving Size: Makes 4 Servings

Find this page online at: