Learn how to cook corn on the cob with this simple recipe + topping ideas! Hot, juicy, and sweet, it's the best summer side dish.
367 kcal
/serving
3 min
Serves
4
Easy
American
Vegetarian
Ingredients
- 4 ears fresh corn (husked)
- olive oil (butter, lemon, salt & pepper, for serving)
- 1/2 cup butter or vegan butter (at room temp)
- 1/4 cup fresh basil
- 1/2 clove garlic
- pinch of red pepper flakes
- sea salt and freshly ground black pepper
- adobo sauce from a can of chipotles in adobo
- crumbled cotija cheese
- chopped cilantro
Preparation
Not specified
Cooking
- In a large skillet, bring 1-inch (3cm) of water to a boil and add the corn in a single layer.
- When the water returns to a boil, reduce heat, cover and cook until hot, about 3 minutes.
- Drain.
- Season with olive oil or butter, lemon juice, salt, and pepper, as desired.
- Basil Butter Corn on the Cob: Blend softened butter with basil, garlic, red pepper flakes, salt and pepper.
- Slather it on corn with a squeeze of lemon.
- Mexican Corn on the Cob: Brush the corn with adobo sauce and top with cotija cheese and cilantro.
Plating & Serving
Not specified
Suggested Sides
Nutrition per Serving
367
Calories
4.3g
Protein
4% DV
23.0g
Carbs
8% DV
31.2g
Fat
40% DV
3.1g
Fiber
8% DV
8.6g
Sugars
766mg
Sodium
51% DV
61mg
Cholesterol
17% DV
| Diet Type | Low Carb |
| Health Labels | Vegetarian Pescatarian Gluten Free Wheat Free Egg Free Peanut Free Tree Nut Free Soy Free Fish Free Shellfish Free Pork Free Red Meat Free Crustacean Free Celery Free Mustard Free Sesame Free Lupine Free Mollusk Free Alcohol Free No Sugar Added Sulphite Free Kosher |
* Daily Values based on a 2,000 calorie diet.
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Recipe Details
