Corn on the cob is one of my favourite ingredients. I loved it as a child and I love it even more as an adult. I have wonderful memories of my father and mother cooking corn on the cob for Saturday lunch in the biggest saucepan you have ever seen, every year in the autumn.
It was a memorable family occasion, because my parents boiled the corn in this enormous saucepan filled with salted water until soft, then we would sit around the table with napkins and lashings of margarine, salt and pepper. My mother only served white sliced bread with it and it was heaven. I loved it.
I also remember us all sitting around afterwards (like baboons!) with the toothpicks, removing the bits stuck between our teeth. When my mother reads this she will probably want to kick me on the shins, as she’ll probably want to die