Almond Free Classic Corn on the Cob
Few things signal summer quite like a platter of steaming, golden corn on the cob hitting the table. The kernels turn brilliantly yellow after just a few minutes in salted boiling water, and that quick cook time locks in a natural sweetness that's hard to beat. A generous rub of butter followed by a pinch of salt and pepper is all it takes to finish each ear — simple, satisfying, and completely unfussy. For anyone navigating nut allergies or sensitivities, this recipe is as clean as it gets: fresh corn, salt, butter, and nothing else to second-guess. No sauces, no seasoning blends, no hidden ingredients that might sneak in unwanted allergens. It's the kind of dish that works as a crowd-pleasing side for a backyard cookout or a quick weeknight addition to just about any plate. Grab the tongs and serve it hot — this one disappears fast.
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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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