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.