Basic Corn on the Cob

By Molly O'Neill

Total Time
1 hour
Rating
4(31)
Comments
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Ingredients

Yield:4 servings
  • 4ears corn
  • 4teaspoons Lime Butter (see recipe), optional OR
  • 4teaspoons Ancho Chili Garlic Butter (see recipe), optional
  • Salt and freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

156 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 3 grams protein; 260 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Pull back the corn husks without detaching them from the cobs. Pull out all of the silk. Spread the corn with butter, if desired. Pull the husks back over the corn.

  2. Step 2

    To steam corn: Bring a large pot of water to the boil. Reduce heat to a simmer. Place corn in a steamer over the water. Cover and steam until corn is tender, about 12 minutes. Or, to roast corn: Preheat oven to 375 degrees. Roast corn in the oven until tender, turning it twice, about 35 minutes.

  3. Step 3

    Pull the husks off the corn and season with salt and pepper to taste. Serve immediately.

Ratings

4 out of 5
31 user ratings
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Comments

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Cat

Due to the pandemic, I substituted regular mayo for the butter in the Ancho Chili Garlic Butter and then followed all the steps above (though I forgot to turn until 10 minutes before done). IT WAS DELICIOUS. As a first-time corn roaster, I'm tickled by how well it came out and I'm so excited to try other mayo-based variants with this method.

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