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6
ServingsEasy
Published 1966
Place the butter in a mixing bowl. Grind the peppercorns in a mortar or crush them carefully with the flat side of a skillet. Blend the butter with the pepper and add salt to taste. Spoon into a serving bowl and chill until ready to serve.
Shuck the corn just before cooking.
Heat enough water in a large kettle to cover the ears of