Add water to a large saucepan until it is about half full of water. Bring the water to a boil over medium-high heat.
Carefully drop the corn into the boiling water. Cover and allow the water to return to a boil. Remove cover and boil for 5 minutes, or until a corn kernel (when poked with a sharp knife) bursts.
Remove from heat and transfer corn to a cutting board. Pat dry with paper towels and stack on a serving plate. Spread 1 tablespoon of butter over each and serve!
- Use tongs to lower the corn into the boiling water to avoid splashing and burning yourself. Also use tongs when removing the hot corn from the pot.
- Once cooked, enjoy with a pat of butter straight from the cob (just like in summer!) or cut the corn kernels away from the cob and add to a salad or as a side to be eaten with a fork.
- Cook time may vary, but start testing for tender corn kernels starting at 5 minutes.
- The amount of corn you use depends on how much your pot will fit. Don't stack cobs!
- Serve with additional butter for extra slathering, as desired.
Calories: 101kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 100mg | Potassium: 6mg | Fiber: 1g | Sugar: 1g | Vitamin A: 352IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg
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