In late summer, the whole cobs make a splendid if rather messy starter to an informal meal. Strip off the outer husk, pull away the silky hairs and trim the stems. Cook them for 15 minutes at a rolling boil without salt, which makes the skins of the kernals tough and spoils the sweet flavor. You can add a pinch of sugar for extra sweetness. Serve them with butter or olive oil, salt and pepper or cayenne pepper. Baby corn cobs can be eaten whole but they lack the sweetness of full grown corn cobs.
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