Spicy Southern Kitchen · by Christin Mahrlig★ 4.9 (235)
Best Way to Cook Corn on the Cob
NUTRITION · PER SERVING13M COOK
CAL 13%·PRO 10%
CARBS 24G37% OF CAL
2G FIBER9G SUGAR12G OTHER
FAT 18G61% OF CAL
11G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Boiled corn on the cob cooked in milk and butter for a rich, tender result. A simple, classic summer side dish.
sideamerican🍲 stockpotgluten freevegetarian
View the full recipe on Spicy Southern Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 6-8 ears of corn, (husks and silks removed and cut in half (if desired))
- 1 cup milk
- 1 stick Challenge butter
At a glance
PER SERVING · TIME 13M
CAL 13%·PRO 10%
CARBS 24G37% OF CAL
2G FIBER9G SUGAR12G OTHER
FAT 18G61% OF CAL
11G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 8m
- Sodium
- 159mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 321mg
- Calcium
- 53mg
- Iron
- 0.62mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 159MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.