Shucks! Corn-on-the-Cob is Easy
Just as there are lots of ways to skin a cat, there are many ways to make great corn-on-the-cob You can roast it, broil it, grill it, nuke it. But, far-and-away the easiest, fastest, most dependable method I've found is to simply toss it into boiling water.
| Ingredients | Unit | Cal/Unit | #Units | Calories |
| Fresh, Half-shucked, Medium Corn Ears |
Each | 80.00 | 2.00 | 160.00 |
| Salt | Tsp. | 0.00 | 1.00 | 0.00 |
| Water |
Cup | 0.00 | Varies | 0.00 |
| Total Calories | 160.00 | |||
| #Serving | 4.00 | |||
| Calories/serving | 40.00 |
- About 15-20 minutes before serving, fill a large pot with enough water to cover the corn, add a teaspoon of salt, cover the pot, and bring the water to a roiling boil.
- Remove husk and silk from corn; then, rinse and cut each ear in half.
- When the water is at full boil, drop the corn into the pot (taking care not to scald yourself), re-cover, and boil on high for 5 or 6 minutes.
- Remove from pot and serve right away.
Suggested serving: Corn-on-the-cob is a great side with any meal. It's served here with roasted chicken and watermelon.
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