Corn on the Cob

Whole World Cookbook, p. 68

2 quarts water

6 – 8 ears corn

Bring water to a boil. Remove husks and drop corn into pot. 

De-huskified!

Bring to a boil again and cook 3-5 minutes. 

For the record, we had to cook it for closer to ten to get it soft enough. 

Remove with tongs and serve immediately. Corn can also be steamed in an upright position on a rack in 3 inches of water. Serve with umeboshi instead of butter and salt. 

I dunno about umeboshi, but it's pretty damn good with butter and salt. Also with Lontong. 

My Rating: 3/5 "Maybe it's not the most unique dish, but it was quite tasty and I'm glad that I know how to make it now."