Posted by Fred Steiner on Tuesday, July 23, 2013
Here's a seasonal recipe from the Liberty National Bank cookbook.
Buttery-Onion Corn on the Cob
Recipe by Sue Zimmer, Ada
1/2 cup butter, melted
1 envelope onion soup mix
4 medium ears sweet corn, husks removed
In a small bowl, combined butter and soup mix; rub over corn. Place each ear of corn on a 12 by 10 inch piece of heavy-duty foil. Fold foil over corn and seal tightly.
Bake at 450 degrees for 15-20 minutes or until corn is tender, turning once. Serves 4.
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