Brazil Nut Free Classic Corn on the Cob
Few summer sides hit quite like a perfectly cooked ear of corn — sweet, juicy, and just a little salty with a pat of melting butter running down the sides. This boiling method is wonderfully straightforward, using salted water to season the kernels right through before they even hit the plate. The result is bright yellow, tender corn that tastes like peak summer in every bite. For anyone navigating tree nut concerns, this recipe is a breath of fresh air — just corn, water, salt, butter, and pepper, with zero hidden ingredients to second-guess. No specialty swaps, no label-reading stress, just honest whole food that's naturally free of the allergens you're avoiding. Serve it straight off the platter while it's still steaming hot, and don't be shy with that butter.
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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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