Breastfeeding Friendly Classic Corn on the Cob
Sweet, juicy corn on the cob is one of summer's greatest pleasures, and this simple boiled version lets the natural flavor of fresh ears really shine. The quick cook time keeps the kernels bright, snappy, and perfectly tender — none of that mushy, overcooked texture that can happen when corn sits too long. A pat of unsalted butter and a pinch of salt and pepper at the end is all it takes to make each bite feel indulgent without adding anything unnecessary. For nursing moms, keeping meals wholesome and ingredient-simple matters, and this recipe delivers exactly that — just fresh corn, water, salt, and butter with zero hidden additives or processed ingredients to second-guess. Corn is also a good source of fiber and natural carbohydrates, which can help support the extra energy demands that come with feeding a baby. It comes together in minutes, which is a genuine lifesaver on days when you need something satisfying on the table fast. Serve it straight off the platter while it's still steaming for the best possible bite.
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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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