Corn On The Cob

Oxmoor House
12 servings


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12 ears fresh corn
6 to 6 1/2 quarts water
2 tablespoons salt
Butter or margarine
Salt and pepper to taste


Remove husks and silks from corn just before cooking. Combine water and salt in a large Dutch oven; stir to dissolve salt. Bring water to a boil, and add corn. Return water to a boil; cover and cook 15 to 20 minutes. Drain well. Serve with butter and salt and pepper to taste.

Created date

February 2010