Cashew Free Classic Corn on the Cob
Few things say summer like a perfectly cooked ear of corn, and this classic boiled version delivers that sweet, juicy crunch every single time. The salted boiling water seasons the kernels from the outside in, so you get flavor all the way through before the butter even hits. Speaking of butter — a generous rub of unsalted butter right off the pot, finished with a pinch of salt and pepper, is honestly all this dish needs to be completely satisfying. For anyone navigating tree nut allergies, corn on the cob is one of those rare crowd-pleasers that's naturally free of the usual suspects without any substitutions required. No specialty ingredients, no label-reading stress — just fresh corn, water, and a little butter. It's the kind of recipe that works as a weeknight side or a backyard cookout staple, and it comes together with almost zero effort.
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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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