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Corn On The Cob

Yield 12 servings


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

How to Make It

  1. 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.

Oxmoor House Homestyle Recipes