Carrageenan Free Classic Corn on the Cob
Few summer dishes hit the way a perfectly cooked ear of corn does — sweet, juicy, and just a little salty with a pat of melting butter running down your hand. What most people don't realize is that a lot of packaged and processed corn products sneak in additives and stabilizers that have no business being anywhere near a vegetable. This recipe keeps things completely clean: fresh corn, water, salt, butter, and nothing else. Boiling the ears for just four to five minutes locks in that bright, snappy sweetness without turning the kernels mushy or bland. A quick rub of unsalted butter straight from the pot is genuinely all the finishing touch you need. It's the kind of recipe that reminds you why simple, whole-ingredient cooking is almost always the best cooking.
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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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