Buttered Corn on the Cob
Inspired by techniques from America's Test Kitchen.
Husked sweetcorn steamed for 7-10 min until bright yellow and tender, served with butter pats, salt and pepper.
Always check the labels of the products you use.
Method
- 1
Husk the corn. Pull the husks down from the tip to the stem and rub away the silky threads with your fingers. Snap off any long stems so the ears fit the pot.
- 2
Steam until tender. Bring about 2.5 cm of water to the boil under the steamer basket, lay in the ears, cover and steam on high for 7-10 min. The kernels are ready when they turn bright yellow and burst with sweet juice when pressed; steaming keeps the sugars in the kernels rather than in the water.
- 3
Butter and serve. Lift the corn out with tongs and set a pat of butter on each hot cob to melt. Bring salt and pepper to the table so everyone can season their own.
Storage
Best eaten straight away. Refrigerate leftover cobs wrapped up to 3 days; reheat by steaming 2-3 min until piping hot (74 °C), or cut the kernels off for salads. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large pot with lid
- steamer basket
- tongs
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 158 kcal |
| Protein | 3.4 g |
| Carbohydrate | 18.8 g |
| of which sugars | 6.3 g |
| of which free sugars | 0 g |
| Fat | 9.5 g |
| of which saturates | 5.5 g |
| Fibre | 2 g |
| Salt | 0.77 g |
Protein per 100 kcal
2.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
