{"id":6993,"slug":"corn-on-the-cob","title":"CORN ON THE COB","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["corn (ears)","boiling water"],"ingredients_norm":["corn","boiling water"],"steps":["Free the corn from husks and silk.","Have a kettle of water boiling hard.","Drop the corn into it and cook ten minutes (or longer if the corn is not young).","If a very large number of ears are put into the water they will so reduce the temperature that a longer time will be needed. In no case, however, should the corn be left too long in the water, as overcooking spoils the delicate flavor."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w31:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"acc7b19f7e2cc0940c07abf21fa2150ba9df419570d04e14ff9de70637eaf325","created_at":"2026-08-02T16:57:04Z","updated_at":"2026-08-02T16:57:04Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/corn-on-the-cob"}