Green Corn Planter’s Style

• 6 Ears of Corn
• 2 Quarts of Boiling Water
• A Tablespoonful of

Husk the corn, and pull off the silk, leaving one layer of leaves close to the kernels; put to cook in cold water. When the water begins to boil, after ten minutes, add the salt, but do not let the Corn boil longer than five minutes after adding the salt, as boiling longer will harden it. Corn cooked in this manner preserves its sweetness and is most palatable and tender.