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Corn On The Cob
Ingredients
-
8
ears of corn
-
Butter, margarine, or 1 recipe Herb Butter, Cajun Butter, or Chipotle-Lime Butter
-
Salt
-
Black pepper
Directions
1. Remove husks from the fresh ears of corn. Scrub with a stiff brush to remove silks; rinse. Cook, covered, in enough lightly salted boiling water to cover for 5 to 7 minutes or until tender. Serve with butter or desired flavored butter. Sprinkle corn with salt and black pepper.
2. Makes 8 servings
From the Test Kitchen
- Variation Herb Butter:In a small mixing bowl beat 1/2 cup softened butter, 2 teaspoons snipped fresh thyme, and 2 teaspoons snipped fresh marjoram or oregano with an electric mixer on low speed until combined. Cover and chill for 1 to 24 hours.
- Variation Cajun Butter:In a small mixing bowl beat 1/2 cup softened butter, 1 teaspoon garlic salt, 1/4 teaspoon black pepper, 1/4 teaspoon cayenne pepper, 1/8 teaspoon ground ginger, and 1/8 teaspoon ground cloves with an electric mixer on low speed until combined. Cover and chill for 1 to 24 hours.
- Variation Chipotle-Lime Butter:In a small mixing bowl beat 1/2 cup softened butter, 1 teaspoon finely shredded lime peel, 1/2 teaspoon salt, 1/8 to 1/4 teaspoon ground chipotle chile pepper, and dash cayenne pepper with electric mixer on low speed until combined. Cover and chill for 1 to 24 hours.
Nutrition Facts
(Corn On The Cob)
- Servings Per Recipe 8,
- Calories 179,
- Protein (gm) 3,
- Carbohydrate (gm) 17,
- Fat, total (gm) 13,
- Cholesterol (mg) 31,
- Saturated fat (gm) 7,
- Monosaturated fat (gm) 3,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 2,
- Sugar, total (gm) 3,
- Vitamin A (IU) 534,
- Vitamin C (mg) 6,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 40,
- Sodium (mg) 168,
- Potassium (mg) 247,
- Calcium (DV %) 10,
- Iron (DV %) 1,
- Starch () 1,
- Fat () 3,
- Percent Daily Values are based on a 2,000 calorie diet
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