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Corn On The Cob

Yield 6 servings


  • 12 ears of fresh corn, husks and silks removed
  • 1/2 cup butter or margarine, melted

How to Make It

  1. Place ears of corn in a Dutch oven; cover with cold water. Bring water to a boil. Cover, and remove from heat. Allow corn to remain in the hot water about 5 minutes; drain. Serve with melted butter.

  2. Variation: Scrape corn off the cob; cook, covered, 15 to 20 minutes. Stir in butter.

Oxmoor House Homestyle Recipes