This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"The greatest drawback is the way in which it is necessary to eat it. It looks awkward enough: but what is to be done? Surrendering such a vegetable from considerations of grace is not to be thought of."
-Harriet Martineau, an Englishwoman writing about corn on the cob in 1835
This recipe includes the pat of butter for your corn on the cob because it just wouldn’t be corn without it. Take the pat and enjoy it. This recipe works well both on the grill and in the oven. The grill will give the corn a lovely charcoal flavor.
There are a number of varieties of corn, some used for feed and others for milling. Popcorn is a variety unto itself. For the purposes of cooking corn, or corn on the cob, most recipes use only sweet corn. Interestingly, Native Americans didn’t eat much of this corn, finding it to be too sweet and the texture too creamy.
There is an almost endless variety of sweet corn and all are slight variations based on how sweet the corn is. There are both yellow and white as well as combination varieties. The genetic make up of sweet corn results in increased amounts of sugars stored in the corn kernels, with more varieties of sweeter corn being engineered every year.
As soon as the corn is picked, the sugar in the kernels begins to turn to starch. So, the fresher the corn the better. The husks should be bright green and not dry. Likewise, silks should be slightly moist and the kernels plump.
While the particular variety of corn is a good predictor of how it will taste it is the individual farmers that are the key to good corn. I have had Silver Queen that was dry and tasteless and not altogether very sweet. I live in the country and looking for freshly picked corn is a sport similar to hunting wild mushrooms – everybody has their favorite spot to go looking.
1/4 cup corn = 151 calories, 2g fat, <1g sat fat, 0.5g mono fat, 4g protein, 31g carbohydrates, 15mg sodium, 0mg cholesterol
Servings = 2 | Serving size =1 ear corn
Cooking Time = 45 Minutes
This recipe can be multiplied by 2,3,4.
I love leftover corn. Leave it wrapped in the husks inside the foil.
|2 tsp||unsalted butter|
Preheat the oven to 400°F.
Peel the husk back from the corn, being careful not to detach them from the stem. Remove silks and rinse well, wetting down the husks.
Sprinkle the salt and pepper over the corn.
Fold the husks against the corn and wrap in foil.
Roast in the oven for about 30 minutes. Turn them 1/4 turn about every 7 – 8 minutes.
Remove from the oven and unwrap the foil. Cut the bottom of the cob so that the husks fall away easily.
Serve each with a pat of butter.
These can also be roasted on top of the grill. The heat should be medium to medium-high and you must turn them frequently, as noted above.
Serving size = 1 ear
Servings = 2
Amount Per Serving
|Calories 144||Calories from Fat 44|
|% Daily Value|
|Total Fat 5g||8%|
|Saturated Fat 3g||13%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 26g||9%|
|Dietary Fiber 3g||11%|
|Vitamin A 2%||Vitamin C 11%|
|Calcium 0%||Iron 4%|
|Vitamin K 1 mcg||Potassium 258 mg|
|Magnesium 33 mg|