Yield
12 to 14 servings

How to Make It

Step 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.

Step 2

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

Oxmoor House Homestyle Recipes

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