Corn on the Cob from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Only young and tender corn should be boiled. Have ready a pot of boiling water. Remove the green outside husks and the silk, as far as possible. Put the Corn into the kettle of boiling water, and l...
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Ingredients
- 6 Ears of Corn
- 2 Quarts of Boiling Water
- A Tablespoonful of Salt
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