Yield
Serves 4 (serving size: 1 ear of corn)
Photo: Jennifer Causey Styling: Claire Spollen

How to Make It

Step 1

Bring 8 cups water to a boil in a large stockpot. Add corn to pan; cover and cook 3 minutes or until crisp-tender. Drain.

Step 2

Combine melted butter, olive oil, lemon juice, salt, curry powder, and turmeric in a small bowl, stirring with a whisk to combine. Brush butter mixture evenly over corn.

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