Fill your large pot 3/4 of the way full with water, place lid on pot and bring to a boil over medium high heat.
Place your shucked and cleaned ears in the boiling water and replace lid.
Once water has returned to a boil, cook for 3-5 minutes, until corn in bright yellow and tender.
While your corn is cooking, mix together remaining ingredients, except salt and pepper.
Once corn is done, place in a long, shallow dish and drizzle with butter mixture.
Roll around in dish to coat and sprinkle with salt and pepper.
Notes
There is enough topping for 7-8 ears of corn. My pot is not large enough to do that many at once, so I have to do them in batches when cooking more. If you have a larger pot that will fit more ears, you can make them all at once.
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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
All stove tops cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own stove top and time adjusted as needed.