Corn on the Cob

9 Reviews
100% would make this recipe again

There are several ways to cook corn. For colour and texture I prefer the microwave, but you will find here my tricks for the other methods.

Preparation : 5 min Cooking : 7 min
220 calories/serving


4 ears of corn 1.2 kg
2 1/4 tsp butter, unsalted 10 g
1 pinch salt [optional] 0.2 g


To grill corn

Soak the unhusked corn in cold water for about 10 min. Drain and grill the ears over a medium-high heat until the husks are charred, about 10 min. Shuck the corn (using heavy gloves) and continue to grill an additional 10 min, until the kernels are browned in spots. Turn the ears often during cooking.

To boil corn traditionally

Bring a large pot of water to a boil; add a pinch of sugar, if desired, to enhance the naturally sweet flavour of the corn, but avoid adding salt which makes the kernels hard. Pull the husks and silk off the ears of corn, then add the corn to the pot. Return the water to a boil again and cook the corn until crisp-tender, 6-7 min, depending on the size, variety, and freshness of the ears. Drain.

To boil corn quickly

Put 1 cm of water into a large pot. Pull the husks and silk off the ears of corn, then place the corn horizontally into the pot. Cover and cook 1 1/2 minute. Turn the corn upside-down, then cook an additional 1 1/2 minute. Depending on the size, variety, and freshness of the ears, it may take a little longer. Drain.

To microwave corn

Remove all but the innermost husks from corn in order to keep the ears moist during cooking. Cook the ears in a microwave oven, at maximum intensity, about 4-5 min for one single ear, 7 min for 2. Let the corn rest and cool down a few minutes before serving.

Brush the butter onto the hot corn, season with salt and enjoy.

Nutrition Facts Table

per 1 serving (220 g)


% Daily Value




7 g

10 %

Saturated 3 g
+ Trans 0.2 g

16 %


10 mg


30 mg

1 %


41 g

14 %


6 g

23 %


7 g

Net Carbs

35 g


7 g

Vitamin A

22 %

Vitamin C

24 %


0 %


8 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Folacin, Magnesium, Potassium, Vitamin B1
Good source of  :
Fibre, Manganese, Niacin, Pantothenic Acid, Phosphorus, Vitamin A
Source of  :
Copper, Iron, Vitamin B2, Vitamin B6, Vitamin C, Zinc
Low  :


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2 ½
Fats 1

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9 Reviews (9 with rating only) 100% would make this recipe again

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