I see some very basic recipes (I tend to call them non-recipes) for simple foods in both modern and hundred-year-old cookbooks. Apparently both in 2020 and 1920 some cooks had simple questions – like how do you cook corn on the cob?
In 1920 corn on the cob was referred to boiled corn. And, here are directions for making it:
When I made the recipe I skipped the suggestion to put the Boiled Corn on a napkin. Somehow it just didn’t seem necessary – and it seemed like the napkin might get soaked from any water that dripped off the corn.
Here is the recipe updated for modern cooks:
Boiled Corn (Corn on the Cob)
Husk corn and remove all silk. Fill large pot 2/3’s full with water. Bring water to a boil using high heat. Place husked corn in the boiling water, and boil rapidly for 5 minutes. Use tongs to remove the corn from the water.