Capsaicin Free Classic Corn on the Cob
Few summer sides are as satisfying as a perfectly cooked ear of corn, and this classic boiled version delivers on every level. The kernels come out bright, juicy, and tender in just a few minutes, making it one of the easiest crowd-pleasers you can put on the table. For anyone avoiding capsaicin, corn on the cob is a natural fit — but it's worth noting that many seasoned butters, spice blends, and flavored toppings at cookouts can sneak in chili or pepper heat without warning. Here, the finishing is beautifully simple: just a rub of unsalted butter and a pinch of salt and pepper, so you stay completely in control of what goes on the cob. The boiling method locks in that natural sweetness without any fuss, and the result is a side dish that genuinely doesn't need anything else to shine. It pairs with practically everything and comes together fast enough to make any weeknight or backyard gathering feel a little more special.
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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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