ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Corn-On-The-Cob

Yield 12 to 14 servings

Ingredients

  • 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