Barley Free Classic Corn on the Cob
Few things signal the height of summer quite like a platter of steaming, golden corn on the cob. This recipe keeps things beautifully simple — just fresh ears of corn, boiling salted water, and a generous rub of butter to finish. For anyone navigating a grain-free or barley-free lifestyle, corn on the cob is one of those rare crowd-pleasers that's naturally in the clear, no label-reading required. The quick boil method locks in that sweet, juicy crunch without masking it with anything unnecessary. A little salt and pepper at the end is all it takes to make each bite taste like pure summer. Serve it straight off the platter while it's hot and the butter is still melting — that's the only way to do it right.
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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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