Ingredients:
4-6 whole fresh corn cobs
¼ tsp salt
1 16 oz. carton chicken stock
2 tbsp. unsalted butter
Salt and Butter to taste
Directions:
In a large pot, add I carton of chicken broth and water to completely cover the corn. Then add butter and corn. I prefer to use organic lower sodium, but any chicken stock will do. Allow to come to a boil. Reduce heat to simmer add ¼ tsp salt. Continue to cook on simmer until the corn is cooked through. Salt and butter to taste. Serve.