My Grandmother used to cook corn on the cob not only in water, but she added a healthy splosh of milk and a tablespoon of sugar to the pot. The rational is that, like peas, corn that is not immediately fresh from the cob possesses sugars that turn to starch the longer that it sits on a truck or is essentially off the stalk. The milk has lactose (milk's own sugar) and granulated, or caster, sugar each lend a hand here.
Cooking Corn On The Cob
Posted by SueF
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