As a little girl growing up on a rural farm based in “the Thumb” of Michigan, I have fond memories of corn on the cob. My grandma would get a brown paper bag filled with it and sit in the front yard with me and we would husk it. I loved doing this with her! I can remember husking the corn and playing with my puppy…although I bet I played with the puppy more than I work. Grandma never minded. Such a fun memory!
After we would get all the corn husked grandma would take them into the house, get out her big stock pot, fill it with water, and toss ’em in. I could barely stand the wait for them to boil into tender, golden kernels of goodness.
Ingredients
Instructions
Fill a large pot about 3/4 full of water and bring to a boil. Stir in sugar and lemon juice, dissolving the sugar. Gently place ears of corn into boiling water, cover the pot, turn off the heat, and let the corn cook in the hot water until tender, about 10 minutes.
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Quick Tip: Sprinkle a little salt and add a pat of butter for the perfect bite.