Corn on the Cob

Name: Corn on the Cob
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 ears of corn, husked and silk removed; 8 cups water; 2 tsp salt, for cooking water; 2 tbsp butter, softened; 1/4 tsp salt; 1/8 tsp black pepper, freshly ground; 1 tbsp fresh herbs, chopped (cilantro, chives, or cilantro)

Sweet corn boiled or grilled and served with butter and salt. A classic and simple side dish.

15 minEasyServes 4120 cal/serving

AmericanSideStovetopVegetarianLow CarbHalal-friendlyGluten-FreeNut-FreeEgg-FreePork-FreeAlcohol-Free

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Ingredients

4 ears of corn, husked and silk removed
8 cups water
2 tsp salt, for cooking water
2 tbsp butter, softened
1/4 tsp salt
1/8 tsp black pepper, freshly ground
1 tbsp fresh herbs, chopped (cilantro, chives, or cilantro)

Instructions

1

Fill a large pot with enough 8 cups water to fully cover the corn. Add 2 tsp for cooking water salt to the water.
2

Bring the water to a rolling boil over high heat.
3

While the water is heating, prepare 4 ears of corn by removing the husks and silk. Rinse the ears under cold water to remove any remaining silk strands.
4

Once the water is boiling, carefully add the corn ears to the pot using tongs.
5

Return to a boil, then reduce heat to medium-high and cook uncovered for 5-7 minutes until the corn is tender but still crisp. Don't overcook or the corn will become mushy.
6

Using tongs, carefully remove the corn from the water and place on a serving platter.
7

While the corn is still hot, spread 2 tbsp softened butter over each ear, rotating to coat all sides. The heat from the corn will melt the butter.
8

Season with 1/4 tsp salt and 1/8 tsp freshly ground black pepper to taste.
9

For added flavor, sprinkle with 1 tbsp chopped (cilantro, chives, or cilantro) fresh herbs.
10

Serve immediately while hot. Provide additional butter and salt at the table for guests to add according to their preference.

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Questions

What should Corn on the Cob look like when it is ready?

Go by the cues in the method rather than the clock. Step 5: cook until the corn is tender but still crisp.

Can I make Corn on the Cob dairy-free?

Yes. The dairy in Corn on the Cob is 2 tbsp butter, softened. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Is Corn on the Cob low-carb?

A serving of Corn on the Cob carries 17 g of carbohydrate, 2 g of it fiber. Against a strict 20 g keto day that is 85 percent of the budget; against a moderate 100 g low-carb day it is 17 percent.

How many carbs are in Corn on the Cob?

One serving (the recipe makes 4) has 17 g of carbohydrate in about 120 calories, with 4 g protein and 4 g fat, plus 2 g fiber and 520 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Corn on the Cob?

Refrigerate what is left of Corn on the Cob within two hours and eat it within three days. Reheat gently on the stovetop.

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