- 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.