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I have made all of these recipes myself. I always try to show the original source of the recipe, but am constantly editing them to suit our tastes (so technically they should all say "Adapted from..."). The portions are generally small since my family doesn't consume much food in one sitting.

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Monday, June 17, 2013

Fresh Corn on the Cob (Mel's Kitchen Cafe)


7-8 ears of corn, husked and silky threads removed

4-6 quarts water
2 Tbsp sugar

2 Tbsp white vinegar

Bring a large pot of water to a boil (~4-6 quarts of water). When boiling, add the sugar and vinegar and bring to a full boil again. Add the husked corn, submerging all the ears in the water the best that you can. Bring the water to a full boil again. This is important! It may take a few minutes for the water to come back to boiling temperature once the corn is added but let it come to a full boil before moving on. Once the water is at a full boil, cover the pot, remove from the heat and let the corn sit in the hot, steaming water for 10 min. (The corn can stay in the water for up to 20 min. without becoming pithy and dry.)

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