Corn Spike

Fill a large pot with 2 1/2 cm of water and bring to a boil

Leave to simmer

Remove the husks and silk from the corn and place them side by side in boiling water

Sprinkle lightly with sugar

Cover, let it come back to a boil again, and then remove from heat

Let the corn rest, covered, in this hot water for 8 to 10 minutes

(These cooked corn spikes can rest for up to 30 minutes without losing their value.) Serve the corn with butter, salt, and pepper

Serve 3 to 4 times

Note: There's no need to cook corn in a pressure cooker

The less it cooks, the softer it gets and doesn't lose its nutritional value.