American · easy
Buttery Corn on the Cob
Corn on the cob boiled in salted water and finished with butter and salt. There is no simpler or more reliable side dish for summer dinners, grilling nights, or any time you need something on the table in 15 minutes that every single person at the table will eat without negotiation. A foundational summer side.
- 14 min
- Total
- 4
- Serves
- $1.80
- Est. cost
- 160
- Cal/serving
Dietary, as tagged
- Kid-friendly
- Gluten-free
- Vegetarian
- Meatless
Parent noteEvery kid eats corn on the cob. Use corn holders for younger kids so they can hold it safely. Contains dairy from butter.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Ears of Corn, husked4 ears
- Butter4 tbsp
- Salt1 to taste
Method
- 01
Fill a large pot with water and bring to a boil. Salt generously.
- 02
Husk and clean the corn, removing silk.
- 03
Add corn to boiling water. Cook 5-7 minutes until tender and bright yellow.
- 04
Remove corn with tongs. While hot, rub each ear with a tablespoon of butter and a pinch of salt.
- 160
- Calories
- 4g
- Protein
- 22g
- Carbs
- 7g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
