Yield: 1 Servings
|5 quarts||Water; (5 to 6)|
Soak corn overnight; drain water off. Put water in enamel pan. Add 1 tablespoon lye to water, add corn and cook until tender. Then run tap water over and wash and rinse several times. This way you remove husk. Ready to cook and serve. You can double this recipe if you wish.
Posted to recipelu-digest Volume 01 Number 238 by "Diane Geary" <diane@...> on Nov 10, 1997