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Classic Corn on the Cob


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Classic Corn on the Cob


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Classic Corn on the Cob

I have great childhood memories of eating corn on the cob. My mom had those little corn-shaped picks we used to stick in either end of the corn to hold it while we ate. And my grandfather never ate it straight from the cob. Instead, he slowly and methodically sliced it off the cob. My sister and I used to drool, watching him, and after we quickly ate our portions he would generously share his sliced corn off the cob with us. It didn't work if my mom sliced it off the cob for us and put it on our plates. Somehow, the corn from my grandfather's plate tasted better, and we only wanted that.


  • Prep Time : 3 min
  • Ready Time : 3 min


4 Servings


  • 10 cups water
  • 4 large ears corn on the cob
  • Margarine (optional)
  • Salt (optional)


  1. Place water in a 6-quart stockpot, cover and bring to a boil.
  2. Shuck the corn; remove the husk and silk (remove stubborn silk under cold running water) and break or cut off any remaining corn stalk.
  3. Once the water is boiling, add the corn, cover, turn off heat and let stand 3 to 5 minutes.
  4. Use tongs to remove corn.
  5. Serve with margarine and salt on the side, if desired.


Don’t add salt to the water because it toughens the kernels.


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

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