Save to your recipe box
Summer and corn – such a lovely pair. Just as with green beans, when corn is in season, I find that the best way to enjoy it is minimally cooked and flavored. The goal is to achieve kernels that are sweet and tender, and never allow them to get tough – or mushy.
As for butter, if you always smother your corn on the cob in butter, I implore you to give butter-free corn a try. Sweet, tender corn does not need butter to taste good. Not that there’s anything wrong with a little sweet butter on warm corn… but if we’re trying to eat healthy, why use butter when it’s not quite necessary?
Makes 4 servings
New quantity:
Total time: 15 minutes
Prep: 5 minutes
Cook: 10 minutes
Ingredients
4 large (8 inches long) corn ears
1 teaspoon kosher salt
Directions
1. Husk the corn and remove silk by wiping a damp paper towel down the corn.
2. Fill a large pot with cold unsalted water – salting the water will toughen the corn. Bring to a boil over high heat. Add corn ears, cover the pot, and bring the water back to a boil – this should take about 5 minutes. When the water comes back to a boil, turn the heat off. If ready to serve, remove the corn ears from the water using tongs, briefly drain on a clean towel, then sprinkle with kosher salt and serve. If not yet ready to serve, it’s OK to leave the cooked corn in the warm water until ready to serve.
Nutrition per serving
Calories 120.0
Total Fat 1.5 g
Saturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 300.0 mg
Total Carbohydrate 27.0 g
Dietary Fiber 4.0 g
Sugars 8.0 g
Protein 0.0 g
Weight Watchers Points Plus: 3 points
I'm Vered DeLeeuw, a blogger, a foodie and a mom. Welcome to Healthy Recipes, my food blog and the only cookbook I use. I'm so excited to share it with you. Bon appetit!
