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Categories:Viewed: 1 - Published at: 7 years ago
Ingredients
- 6 to 9 carrots, sliced 1/8-inch thick (3 c.)
- 1/3 c. water
- 1 Tbsp. butter or margarine
- 1/2 tsp. lemon juice
- 1/4 tsp. salt
- 1/8 tsp. paprika
- 2 Tbsp. snipped parsley
Method
- Husk and silk corn.
- Wrap each ear in waxed paper; twist ends of paper.
- Arrange corn on paper toweling; allow at least 1 inch between ears.
- Microcook one ear about 2 minutes, two ears 3 to 4 minutes, four ears 6 to 7 minutes and six ears 8 to 10 minutes. Halfway through cooking, rearrange corn and turn over.
