Boiled Corn On The Cob
2013-06-02
- Yield : 4
- Servings : 4
- Prep Time : 5m
- Cook Time : 7m
- Ready In : 15m
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Nutritional Info
This information is per serving.
-
Calories
89 -
Calories from Fat
6 -
Total Fat
0.7g -
Saturated Fat
0.1g -
Trans Fat
0g -
Cholesterol
0mg -
Sodium
4mg -
Carbohydrates
21g -
Dietary Fiber
2g -
Sugar
0g -
Protein
3g -
Serving Size:
1 medium ear without salt or butter
It takes only minutes to cook corn on the cob. Corn is one of the fastest cooking whole grains.
Corn is at its best and sweetest during the summer. You know corn is abundant when stores advertise 3, 4, 6, and even 10 ears for $1.
Yes, corn on the cob requires a little preparation verses canned and frozen corn, but there is nothing like the taste of fresh corn on the cob.
One of the simplest ways to cook corn is in boiling water. You can salt the water, if desired, or add salt at the table.
Depending on the size of your pot, you can double the recipe. Like cooking pasta, use a large pot with plenty of water for best results and faster cooking times.
Enjoy!
Ingredients
- 2-3 quarts (liters) cold water
- 4 ears of corn, husk and silk removed
- Salt to taste
- Ground black pepper to taste
- Butter or margarine
Method of Preparation
Step 1
In a 5-6 qt/L pot, bring water to a rapid boil over high heat.
Step 2
Carefully add corn and return to a boil. Cook 6 to 7 minutes or until tender.
Step 3
Remove cooked corn using tongs or drain water from pan. Serve immediately and season to taste.
