- 14 ears of fresh corn, husks and silks removed
- 1 tablespoon salt
- 1/2 cup butter or margarine, melted
- 1 tablespoon lemon juice
How to Make It
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.
Oxmoor House Homestyle Recipes