This corn on the cob recipe is ears of corn boiled just until the kernels are tender, then buttered. It is not creamed corn or a corn casserole.
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Corn on the Cob
- Total Time: 15 minutes
- Yield: 4 ears 1x
Description
Corn on the Cob. From Olivia.
Ingredients
Scale
- 4 ears corn, husked
- salt
- 2 tablespoons butter
Instructions
- Bring a wide pot of water to a boil. Salt it.
- Add the corn and boil 4 to 6 minutes, until a kernel is tender.
- Drain, butter, and salt.
Notes
Six minutes is enough. Longer corn wrinkles.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Water
Plenty, so the ears are covered.
Salt
In the water and again on the ear.
Butter
While the corn is hot.
Husk
Pull the silk. A brush helps.
Nutrition (estimated)
About 320 calories per serving. Estimate only, not a lab test.
FAQ
Grill?
Skip the boil and grill husked ears over medium heat, turning, about 8 minutes.
Milk in the water?
Not needed.
Storage
Fridge, 2 days. The kernels dull.
Leftovers
Cut them off for a salad or a chowder.