Parsley Buttered Corn
|Fresh ears of corn||6|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Snipped parsley||1 Tablespoon|
|Lemon juice||1 Teaspoon|
|Dried savory||1⁄8 Teaspoon, crushed|
Cook ears of corn in boiling salted water.
Blend in parsley, lemon juice, salt, savory, and pepper.
Serve with corn.
Microwave cooking directions: Wrap each ear of corn in waxed paper; twist ends of paper to seal.
Arrange corn on paper toweling, allowing at least 1 inch between ears.
Cook corn in countertop microwave oven for 8 to 10 minutes for six ears.
(Allow 2 minutes for one ear; 3 to 4 minutes for two ears; and 6 to 7 minutes for four ears.) Halfway through cooking, rearrange corn and turn over.
Prepare butter mixture as above and serve with corn.