Corn
Refrigerate unhusked corn until ready to use. Corn is best when eaten as soon after picking as posible. Husk ears and remove silk just before cooking.
Place corn in enough unsalted cold water to cover (salt toughens corn). Add 1 tablespoon sugar and 1 tablespoon lemon juice to each gallon of water. Heat to boiling; boil uncovered 2 minutes. Remove from heat; let stand 10 minutes before serving.
Microwave:
Wrap corn in waxed paper; twist ends. Microwave until tender, 7 to 9 minutes. Let stand 1 minute.
Place corn in enough unsalted cold water to cover (salt toughens corn). Add 1 tablespoon sugar and 1 tablespoon lemon juice to each gallon of water. Heat to boiling; boil uncovered 2 minutes. Remove from heat; let stand 10 minutes before serving.
Microwave:
Wrap corn in waxed paper; twist ends. Microwave until tender, 7 to 9 minutes. Let stand 1 minute.
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