Corn on the Cob Boiled
Archaeologists trace corn's origins back to Mexico of 5000-7000 BCE. When Columbus and the proceeding fleets of Spaniards arrived in the 15th and 16th centuries, they took a general disliking to maize and corn flour. They maintained a belief that the food, more so than the region, of a culture had physical impact on the human body and mind. Essentially, if you ate too much corn, you might actually metamorphosize into a Native American.
It was also rooted in the Christian belief that only bread from wheat flour could be "transubstantiated"—blessed into the body of Christ—for communion. Corn flour, apparently, wasn't holy enough.
Prep: 10 min | Cooking: 8 min | Total: 18 min
Sweet yellow corn (8 ears)
Butter (to taste)
Salt (to taste)
Fill a large pot just under halfway with water. Place on your largest burner and set heat to high.
Shuck and remove silk from corn.
When water first begins to boil, add corn. After 3 minutes, cover pot with lid. Continue boiling for 5 minutes, then remove from heat.
Place corn on a plate and allow to cool for safe handling. Serve with butter and/or salt.