Corn on the Cob

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Corn on the cob is normally eaten while still warm, and is often seasoned with salt and butter. Some diners use specialized skewers, thrust into the ends of the cob, to hold the ear while eating without touching the hot and sticky kernels.
Cooking time: 1 hour, 30 minutes

Instructions

  1. Mix a full pan of water, milk and sugar on low heat
  2. Cook on 1 hour and 30 minutes on low heat, to taste.