🌽 Corn on the cob
Corn on the cob is a whole ear of sweetcorn boiled until the kernels are tender and juicy, then brushed with a little butter and sprinkled with salt. The kernels are sweet, crisp and bursting with juice. It is eaten by hand as a side dish at barbecues and summer meals, or as a snack sold at markets and beaches.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 4 ears of sweetcorn, husked
- 20 g butter
- Salt to taste
- Water for boiling
Method
- Bring a large pot of water to the boil.
- Add the corn and cook for 5–8 minutes until the kernels are tender.
- Drain, brush each ear with a little butter and sprinkle with salt. Serve hot.
How to make it lighter
- Brush the butter on thinly — 1 tsp of butter is about 35 kcal.
- Season with herbs, chilli or lime instead of extra butter.
- One ear is a typical side portion next to grilled meat or salad.
History
Maize was domesticated in what is now Mexico thousands of years ago, and corn on the cob is eaten today across the Americas and much of the world, especially in late summer when sweetcorn is in season.
Count it in one photo
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →