Corn on the Cob
by Miss Carroll
serves: 4
  Corn-on-the-cob, classically prepared.
  4 ears   corn
  1 T.   sugar.
    salt (optional)
    butter (optional)
  Fill a large pot half-full with water. Do not add salt when cooking. Place on stove over high heat.
Remove husks (leaves and "silk" strands) from corn.
Carefully place corn in heating water. Sprinkle sugar into water.
Bring water to a full, rapid boil. When corn has changed color from pale yellow to a richer, more vibrant yellow, the corn is done. Drain and keep covered to keep corn hot.

Serve with optional salt and butter.