It's a great nutritious and delicious addition to your dinner. The most common variety of corn I have found around the New York markets is the bi-color variety or "butter + sugar" which has always been my first choice.
|Butter + Sugar|
The Union Square Farmers Market has plenty of stalls offering corn on the cob, and I have actually been pleasantly surprised. Though they're no Golonka, they are the next best thing.
I like to cook all the ears at once in a large covered pot about 1/4 filled with water to a boil for steam. Bring the water to a boil before adding the shucked corn ears. The ears that go in first usually get covered with water and the ones on top are out of the water- it's okay, they will all come out great. I find it's best to cook them for about 6 to 7 minutes- I like a little crunch. And the best part is, there is no need to use any butter; just let the ears cool down a bit and chow down.
Vitamin B1 (Thiamin)
1 cup of corn is about 177 calories