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| Dutch Oven Corn on the Cob
6 ears of corn, husked and trimmed
butter, margarine or Parsley Dill butter
Salt
pepper
In a 5 quart Dutch oven over high heat, in 3 inches boiling water. heat corn to boiling. Reduce heat to low. Cover, simmer 5 minutes or until corn is tender crisp. Drain.
To serve. Season with butter, salt and pepper. 6 servings
To microwave: trim corn, but do not remove husks. Rinse in cold water
For 2 ears: Microwave on HIGH 4 to 5 minutes until done, rearranging once.
For 4 ears: Microwave on HIGH 8 to 10 minutes until done, rearranging once.
For 6 ears: Microwave on HIGH 12 to 14 minutes until done, rearranging once.
Remove husks, with clean towel, pull off any remaining silks.
To Grill: Trim corn, but do not remove husks. Rinse in cold water. Grill over hot coals 15 minutes or until husks are lightly browned, turning often. Remove husks, with clean towel, pull off any remaining silks.
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