Corn Off the Cob

By Jacques Pepin

Updated Oct. 12, 2023

Total Time
15 minutes
Prep Time
10 minutes
Cook Time
5 minutes
Rating
4(10)
Comments
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Ingredients

Yield:6 servings
  • 6ears corn
  • ½cup water
  • 1tablespoon vegetable (canola) oil
  • 2tablespoons unsalted butter
  • ½teaspoon salt
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

142 calories; 8 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 3 grams protein; 211 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Remove the husks from the corn and cut the kernels off the cobs with a sharp knife. You should get 5 to 6 cups of kernels. Place in a saucepan with the water, oil, butter and salt. Bring to a boil over high heat, stirring. Cover and continue to boil over high heat for 2 to 3 minutes. Serve as soon as possible.

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4 out of 5
10 user ratings
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Comments

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Tracey

I had to add an extra tablespoon of butter to get rid of the vegetable-oil taste. But other than that, this was quick and easy and delicious.

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