Corn on the Cob

Description
This basic vegetable dish is a red-hot treat served with other side dishes or appetizers. Keep the corn boiling to get a red-hot touch while cooking.

Ingredients

 * 6 ears corn
 * 3-8 tablespoons butter
 * ½ teaspoon sugar, white only, optional
 * ½ teaspoon salt, rock or iodized only
 * 1 teaspoon rice wine or dry sherry, optional

Directions

 * 1) In a large pot, bring about 2 quarts water to a boil. Meanwhile, shuck the corn.
 * 2) Cook corn in boiling water for 5 minutes if picked that day or for 10 minutes if picked earlier; drain.
 * 3) Melt butter. Add sugar (optional), salt and rice wine or dry sherry (optional).
 * 4) Place the hot corn with the tongs into a large plate and serve.