Just before serving this delicious side, I brush the hot corn with the honey-butter sauce. My family loves it!—Carol Dalke, Elk Creek, Montana
- 4 ears fresh or frozen corn
- 1/3 cup butter
- 1 tablespoon honey
- 3/4 teaspoon seasoned salt
- Cook corn until tender. Meanwhile, melt butter; stir in honey and salt. Brush corn with butter mixture. Yield: 4 servings.
Originally published as Honey Buttered Corn in Country Woman May/June 1991, p37
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