(by Shirley McNevich)
12 ears of corn (husked) and rinsed
1 tsp. salt per dozen ears of corn
2 tsp. white sugar per dozen ears of corn
salt, pepper and butter for serving
Put husked corn in a large pot and fill with water until all corn is covered. Turn stove on high, then add salt and sugar. Put a lid on so the corn will cook faster. When water starts to boil (rolling boil) time it for 12 minutes. Turn heat off and remove corn using tongs and place them on a serving plate. Serve with butter and pepper--corn was already salted but you may want extra salt. Corn will be hot so use corn holders.
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