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Experience the quintessential taste of summer with this perfectly boiled corn on the cob. This simple recipe yields incredibly sweet, juicy, and tender corn, ready in minutes. Slathered with melted butter and seasoned simply with salt and pepper, it's a timeless side dish for any barbecue, picnic, or weeknight dinner.
For 4 servings
Prepare the corn by shucking it, removing all husks and silky threads. Rinse the cobs under cool running water to remove any remaining debris.
Fill a large stockpot with enough water to fully submerge the corn (about 12 cups). Bring the water to a full, rolling boil over high heat. If using, add the optional tablespoon of sugar to the water to enhance the corn's natural sweetness.
Using tongs, carefully place the prepared corn cobs into the boiling water. Allow the water to return to a boil. Once boiling, cook the corn for 3-5 minutes. The exact time depends on freshness; fresher corn cooks faster. The corn is done when the kernels are bright yellow, plump, and tender when pierced with a fork.
Carefully remove the corn from the pot with tongs, allowing excess water to drip off. Immediately brush each ear with melted butter and season to taste with salt and freshly ground black pepper. Serve hot.
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Experience the quintessential taste of summer with this perfectly boiled corn on the cob. This simple recipe yields incredibly sweet, juicy, and tender corn, ready in minutes. Slathered with melted butter and seasoned simply with salt and pepper, it's a timeless side dish for any barbecue, picnic, or weeknight dinner.
This american recipe takes 12 minutes to prepare and yields 4 servings. At 240.38 calories per serving with 5.37g of protein, it's a beginner-friendly recipe perfect for side or snack.
After boiling, grill the corn for a few minutes to get a slight char. Then, brush with a mixture of mayonnaise and sour cream, sprinkle with cotija cheese, chili powder, and a squeeze of fresh lime juice.
Mix the melted butter with finely chopped fresh herbs like parsley, chives, cilantro, or basil before brushing it on the corn.
Melt the butter with a minced garlic clove and a pinch of red pepper flakes for a spicy, aromatic kick.
Instead of boiling, brush the raw cobs with olive oil and grill over medium-high heat for 10-15 minutes, turning occasionally, until lightly charred and tender.
Corn is a good source of insoluble fiber, which aids in digestion, helps prevent constipation, and supports a healthy gut microbiome.
Yellow corn contains the antioxidants lutein and zeaxanthin, which are known to protect the eyes from oxidative damage and may reduce the risk of age-related macular degeneration.
As a complex carbohydrate, corn provides a steady release of energy, making it a satisfying and fueling addition to any meal.
A medium ear of boiled corn has about 90-100 calories on its own. With one tablespoon of butter, the total comes to approximately 200 calories per serving.
Yes, corn on the cob is a healthy choice. It's a whole grain, rich in dietary fiber, vitamins (like B vitamins), and minerals (like magnesium and potassium). The healthiness depends on the toppings; keep butter and salt in moderation for the best benefits.
It's a common belief that salting the water can make corn tough. However, this is largely a myth. While adding a small amount of salt won't significantly change the flavor due to the short cooking time, it also won't harm the texture. For best results, we recommend salting the corn after it's cooked.
The corn is ready when the kernels turn a vibrant, bright yellow color. They will look plump and will be tender and juicy when pierced with the tip of a sharp knife or a fork.
Absolutely. Wrap a shucked ear of corn in a damp paper towel and microwave on high for 2-4 minutes. The steam trapped by the paper towel cooks it perfectly.
Look for ears with bright green husks that are wrapped tightly against the cob. The silks sticking out of the top should be golden and slightly sticky, not dry or black. You can gently peel back the top of the husk to check for plump, evenly spaced kernels.