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Melt 1/2 cup of the butter in a medium skillet. Add the corn, sugar, and salt and stir well. Dot with the remaining 1/4 cup butter. Simmer over low heat for 15 minutes, stirring frequently until kernels are tender.
- 3/4 stick butter
- 4 cups fresh or frozen corn kernels, thawed
- 1 cup sugar
- 1/2 teaspoon salt
Posted by Homebound on November 17, 1998
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