6 Corn on the Cob ears husked
2 cups water
2 tablespoons of lemon juice
Salt and Pepper to taste
Add wire rack or seasoned meat trivet in the bottom of a 5 quart Dutch oven. Add corn on the cob ears. Season with salt and pepper. Slowly add water and lemon juice so that it doesn’t over flow the wire rack or meat trivet.
Cook at 350 degrees with the Dutch oven lid on for 1 hour. Serve with butter if desired.