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Corn on the cob is normally eaten while still warm, and is often seasoned with salt and butter.[1] 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
Yield: 6 servings
  • 1 1⁄2 cups Milk
  • 2 tablespoons Sugar
  • 6 Corn on the Cob
  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.