Corn on the Cob
Ingredients
The corn
The toppings
-
to taste
olive oil
-
to taste
butter
-
to taste
lemon juice
-
to taste
salt
-
to taste
pepper
Basil Butter variation
-
½
cup
butter or vegan butter
-
¼
cup
fresh basil
-
½
clove
garlic
-
a pinch
red pepper flakes
-
to taste
sea salt
-
to taste
freshly ground black pepper
Mexican Corn variation
-
to taste
adobo sauce
-
to taste
crumbled cotija cheese
-
to taste
chopped cilantro
Instructions
- Fill a large skillet with 1 inch of water and bring it to a boil.
- Add the husked corn in a single layer to the skillet.
- Cover the skillet and cook for about 3 minutes until the corn is bright yellow and tender.
- Drain the corn and season with olive oil or butter, lemon juice, salt, and pepper as desired.
- For Basil Butter, blend softened butter with basil, garlic, red pepper flakes, salt, and pepper, then slather it on the corn.
- For Mexican Corn, brush the corn with adobo sauce and top with cotija cheese and cilantro.
Nutrition Facts (estimated)
Servings
4
Calories
150
Total fat
7g
Total carbohydrates
20g
Total protein
4g
Sodium
200mg
Cholesterol
20mg
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