12 to 14 servings
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14 ears of fresh corn, husks and silks removed
1 tablespoon salt
1/2 cup butter or margarine, melted
1 tablespoon lemon juice
Place ears of corn in a Dutch oven; cover with cold water. Add salt; bring to a boil. Cover and cook over medium heat 20 minutes or until tender. Drain well.
Combine butter and lemon juice; stir well. Pour butter mixture over corn before serving.