Corn on the cob
User Reviews
5
Corn on the cob
Description
Corn on the Cob is prepared by removing husks and silk from fresh corn cobs and breaking each cob into halves. The stovetop method involves boiling the corn in a pot with enough water to fully submerge the pieces, cooking until tender, generally around five minutes once boiling. The Instant Pot method uses one cup of water and cooks at high pressure for zero minutes, with natural pressure release, totaling about 20 minutes including pressure changes.
After cooking, the corn is removed and brushed with melted butter, enhancing flavor and adding moisture. The recipe notes the importance of choosing fresh, ripe corn with bright green husks and plump kernels for best results.
This corn on the cob can be served as a side dish at meals where fresh sweet corn complements other dishes. Additional butter can be added according to preference.
Removing the husks and silk just before cooking helps even cooking and flavor absorption. Cooking times can be adjusted slightly based on corn size and method. Checking tenderness by fork or taste is recommended.
Ingredients
- 5 corn 3.34 pounds, on the cob
- 1 cup water
- 1 tablespoon butter (You can add more if you like butter!)
Instructions
Instant Pot Method:
- Remove 5 corn on the cobs (3.34 pounds), husks and silk. Then, wash or rinse it.
- Break the corn into half.
- Put the corn into the instant pot and pour 1 cup of water. Close the lid and vent. Push the manual button to adjust time “0” minute at high pressure and naturally release pressure. (From start to building up the pressure, it takes around 13 minutes. Then, naturally releasing pressure takes about 8 minutes.)
- When the corn is done, open the lid and take the corn out.
- Put 1 tablespoon of butter into a small container and melt it in the microwave for 15 seconds. (You can use more butter if you like more butter!)
- Bush the melted butter on the cooked corn.
Top Stove Method:
- Remove 5 corn on the cobs (3.34 pounds), husks and silk. Then, wash or rinse it.
- Break the corn into half.
- Put the corn into the pot and pour 6 cups of water (enough water to fully submerge the corn). Cover the lid and turn on medium high fire. Let it cook until water boils. Once water starts boiling, turn the fire to medium small and set a timer for 5 minutes. Then, use a fork to check the doneness or taste test method.
- When the corn is done, take the corn out.
- Put 1 tablespoon of butter into a small container and melt it in the microwave for 15 seconds. (You can use more butter if you like more butter!)
- Bush the melted butter on the cooked corn.
Notes
- Select fresh corn with bright green husks, plump kernels, and slightly moist silk for best flavor.
- Remove husks and silk just before cooking to allow even cooking and better flavor absorption.
- Boil corn halves in enough water to fully submerge for about 5 minutes after boiling for tender kernels.
- Instant Pot cooking involves 0 minutes at high pressure with natural release, totaling about 20 minutes including pressure time.
- Brush cooked corn with melted butter immediately to enhance flavor; adjust butter quantity to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 97 kcal
% Daily Value*
| Calories | 97kcal | 5% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 6mg | 2% |
| Sodium | 34mg | 1% |
| Potassium | 244mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 238IU | 5% |
| Vitamin C | 6mg | 7% |
| Calcium | 4mg | 0% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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