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Corn on the Cob
Preparation info
Serves
4
Difficulty
Easy
Appears in
The Times Calendar Cookbook
Published 1977
What a tremendous increase in popularity this vegetable has enjoyed in recent years. Where whole fresh cobs are cooked they can be served as a first course.
Ingredients
4 heads 75–100 g 3–4 oz
Method
Remove the outer or green husks and silks from the cobs and trim the stalk ends level. Add the heads to boiling water; either use a large saucepan if cooking four at one time or use a large frying pan with