CORN ON THE COB
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6 Quart Dutch Oven and Cover

8 Ears Fresh Sweet Corn, with husks

1. Remove husks from corn. Save enough husks to line the bottom of the dutch oven with a thick layer. Rinse these husks and line the pan. These will prevent sugar and oil in the corn from caramelizing. If husks have already been removed or if frozen corn on the cob is being used, line bottom of pan with a double layer of wet paper towels.

2. Remove all silks from corn. Rinse ears well and place on top of the husks. Ears may be either laid across the bottom of the pan or stood on end.

3. Cover pan and begin cooking at medium heat. Reduce heat to low and cook for 5 more minutes or until tender. Older corn will take longer to cook than freshly picked corn.

Serves 4

Nutritional Analysis per Serving:
146 calories, 2 g. fat, o mg. Cholesterol, 23 mg. Sodium, 34 g. carbohydrate, 4 g. protein.