Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 5.0 (103)
How to Boil Corn on the Cob
NUTRITION · PER SERVING15M COOK
CAL 10%·PRO 15%
CARBS 28G53% OF CAL
5G FIBER5G SUGAR17G OTHER
FAT 11G46% OF CAL
1G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Boiled corn on the cob served with butter, salt, and pepper. A simple, classic summer side dish with tender, sweet kernels.
sideamerican🍲 stockpotgluten freevegetarian
View the full recipe on Love and Lemons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 to 8 ears fresh sweet corn (husks and silks removed)
- Butter or compound butter (for serving)
- Sea salt and freshly ground black pepper
At a glance
PER SERVING · TIME 15M
CAL 10%·PRO 15%
CARBS 28G53% OF CAL
5G FIBER5G SUGAR17G OTHER
FAT 11G46% OF CAL
1G SAT10G 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
- 10m
- Cook
- 5m
- Sodium
- 31mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 458mg
- Calcium
- 30mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 31MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.