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Yield 12 to 14 servings


  • 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

  1. 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.

  2. Combine butter and lemon juice; stir well. Pour butter mixture over corn before serving.

Oxmoor House Homestyle Recipes