Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 5.0 (12)
How to Cook Corn on the Cob
NUTRITION · PER SERVING8M COOK
CAL 21%·PRO 11%
CARBS 19G18% OF CAL
3G FIBER12G OTHER4G TOTAL SUGAR
FAT 37G80% OF CAL
17G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Corn on the cob cooked quickly in a skillet with optional toppings like chipotle-cotija seasoning or basil-garlic butter. Juicy, sweet, and a versatile summer side.
side🍳 skilletgluten 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 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
At a glance
PER SERVING · TIME 8M
CAL 21%·PRO 11%
CARBS 19G18% OF CAL
3G FIBER12G OTHER4G TOTAL SUGAR
FAT 37G80% OF CAL
17G SAT20G 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
- 3m
- Sodium
- 388mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 288mg
- Calcium
- 64mg
- Iron
- 0.84mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 388MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.