Spanish, level 1 translationSpanish, level 2 translationSpanish, level 3 translationSpanish, level 4 translationSpanish, level 5 translationSpanish, level 6 translationSpanish, level 7 translationSpanish, level 1 stretch translationSpanish, level 2 stretch translationSpanish, level 3 stretch translationSpanish, level 4 stretch translationSpanish, level 5 stretch translationSpanish, level 6 stretch translationSpanish, level 7 stretch translation
The International Jewish Cook Book · Chapter 44Corn on the Cob
This chapter is not translated yet. You are reading the original.
Free the corn from husks and silk; have a kettle of water boiling hard; drop the corn into it and cook ten minutes (or longer if the corn is not young). If a very large number of ears are put into the water they will so reduce the temperature that a longer time will be needed. In no case, however, should the corn be left too long in the water, as overcooking spoils the delicate flavor.