BHA & BHT Free Classic Corn on the Cob
Few summer dishes hit quite like a perfectly cooked ear of corn, and this stripped-down boiled version is proof that simple ingredients done right are hard to beat. The kernels come out bright yellow, tender, and bursting with natural sweetness after just a few minutes in salted boiling water. A generous rub of unsalted butter followed by a pinch of salt and pepper is all it takes to make each ear absolutely irresistible. What makes this recipe such a smart choice is how completely transparent it is — fresh corn, salt, butter, and nothing else. Packaged or pre-seasoned corn products often sneak in synthetic preservatives like BHA and BHT, so cooking from scratch with whole ears is the cleanest way to go. There's no label-reading required here, just honest produce and a hot pot of water. Serve it straight off the platter while it's still steaming for the full experience.
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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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