Here is an easy way to add a little sweetness to your corn on the cob. I found this recipe for honey sweet corn in my latest issue of Taste of Home. All you do is add a little honey to some melted butter and brush your corn with that. YUM. I also like to sprinkle my corn with Redmond Real Salt All Natural Sea Salt. It comes from right here in Utah. I really love it on corn on the cob. Delish! Another idea for ya as part of your Memorial Day BBQ!
Also, the winner of the Cache Valley Family Fun Pack is Meg who said “I am a cheddar lover. I always ate mild as a little girl, but as I’ve gotten older, I’ve realized how good the stronger kinds are.” Congrats Meg! I hope you have a fun summer with your prize pack.
- MEDIUM EARS SWEET CORN
- GROUND PEPPER AND SALT, OPTIONAL (I USE REAL SALT ALL NATURAL SEA SALT)
- 6 medium ears sweet corn
- 1/4 cup butter, melted
- 1 teaspoon honey
- Ground pepper and salt, optional (I use Real Salt All Natural Sea Salt)
- Place corn in a Dutch oven or stockpot; cover with water. Bring to a boil; cover and cook for 5-10 minutes or until tender (I always cook mine for 20 minutes. I like my corn really tender). Drain.
- In a small bowl, combine butter and honey; brush over corn. Sprinkle with salt and pepper if desired. Yield: 6 servings.