There’s nothing that says summer quite like fresh sweet corn, and honey butter makes these ears even sweeter. —Nancy Kreiser, Lebanon, Pennsylvania
- 6 medium ears sweet corn
- 1/4 cup butter, melted
- 1 teaspoon honey
- Ground pepper, optional
- Place corn in a Dutch oven, cover with water. Bring to a boil; cover and cook for 5-10 minutes or until tender. Drain.
- In a small bowl, combine butter and honey; brush over corn. Sprinkle with pepper if desired. Yield: 6 servings.
Originally published as Honey Sweet Corn in Taste of Home June/July 2010, p77
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