Corn on the cob

Corn on the Cob

By Mark Fitzgerald

We kept meeting some teams from Salt Lake City now, which rendered all the assistance they could. I remember asking one of the drivers to give me a cob of corn to eat. He looked so pitiful and said, “Oh, sister, I hate to refuse you but my horses haven’t enough to eat now, and I do not know how we will get back to Salt Lake.”  I said, “I ought not to have asked you, but myself and children are so hungery.” He said, “Keep up your faith, sister.”  A loaf of bread would have given me great faith and satisfied a hungry stomach as well, but the bread was not many miles off. We got it and it was the sweetest bread we ever ate.

I love the sweetness of corn and I don't think that I am only.  Over the years sweeter hybrids of corn have been selected and developed.  The common corn of the Saints would have had on their overland journey would have been field corn or wild "volunteer" corn.  The corn would be used for the horses, but it would also be dried or ground into meal.

Ingredients

• 6 corn cobs
• 8 tablespoons butter
• 2 tablespoons sugar
• 6 teaspoons salt

Directions

Salt and sugar large pot of water. Shuck corn, rinse and break in half. Add corn to water and turn on high heat. Boil for 5 minutes. Serve with butter.

Information

Makes 12 halves
60 calories per serving