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| CORN ON THE COB WITH HERB BUTTER |
| For the sweetest corn possible, keep just-bought ears at room temperature; refrigeration causes |
| the natural sugars to convert to starch. |
| 12 ears fresh corn, husks and silks removed |
| Coarse salt and freshly ground pepper |
| 1. Fill a large stockpot with cold water. Set over high heat, and bring to a boil. Add sugar. Add |
| corn, and let simmer until just tender, 3 to 5 minutes. Remove from water with tongs. Serve |
| immediately with herb butter, and season with salt and pepper. |
| Photograph by: Victoria Pearson |
| info@barringtonsoftware.com |
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Barrington
Software Incorporated