BMC’s Yawkey building doors are now closed as an entrance as part of our ongoing efforts to enhance our campus and provide you with the best clinical care.

All patients and visitors on our main campus must enter our hospital via Shapiro, Menino, or Moakley buildings, where they will be greeted by team members at a new centralized check-in desk before continuing to the hospital. We are excited to welcome you and appreciate your patience as we improve our facilities.

Corn on the Cob

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Contributed by: BMC Teaching Kitchen

Corn On The Cob

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If you leave your corn in the fridge or on the counter too long, you'll notice the kernels start to dry up. Cooking corn in this way, you can eat it right away or cook and then store in the fridge. Doing so will preserve its freshness and juiciness a few extra days. We recommend cooking your corn within 24 hours of buying/receiving it for best flavor--even if you don't plan to eat it all that same day. 

Serves:
4 servings
Total Time:
20 minutes
Prep Time:
10 minutes
Cook Time:
10 minutes

Ingredients


Corn - 4 ears, shucked

Instructions

Step 1
Fill a large pot about 3/4 full of water and bring to a boil. Gently place ears of corn into boiling water, cover the pot, turn off the heat, and let the corn cook in the hot water until tender, about 10 minutes.

Notes

Nutrition Information

Serving Size:
1 ear serving
Calories:
100 Calories
Fat:
1.5g
Saturated Fat:
0.2g
Carbohydrates:
Net Carb: 21.6g
Dietary Fiber:
2.5g
Protein:
3.5g
Sodium:
1mg