Low Sugar Classic Corn on the Cob
Few summer sides are as satisfying as a perfectly cooked ear of corn, and this stripped-back version lets the natural sweetness of fresh kernels do all the talking. With nothing but salted boiling water and a pat of butter at the finish, there's zero chance of hidden sweeteners sneaking into your plate — something that can be surprisingly tricky with pre-seasoned or packaged corn products. The quick boil keeps the kernels bright, juicy, and just tender enough without turning mushy, and the whole process is refreshingly simple. A generous rub of unsalted butter right off the heat melts into every ridge, and a pinch of salt and pepper is genuinely all you need. It's the kind of dish that reminds you why the best ingredients rarely need much help.
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Learn more →Ingredients
4 servings
- 4 ears fresh corn, husks and silk removed
- 1 tbsp salt
For serving
- 2 tbsp unsalted butter
- salt and pepper to taste
Instructions
- 1
Fill a large pot with enough water to fully submerge the ears of corn and bring to a rolling boil over high heat. Add 1 tbsp salt.
- 2
Add the husked ears of corn to the boiling water and cook for 4–5 minutes, until the kernels are bright yellow and tender when pierced with a knife tip.
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