Celery 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 boiled method is beautifully simple, relying on nothing more than salted water, fresh corn, and a finishing touch of butter, salt, and pepper. For anyone navigating a celery allergy or sensitivity, this is the kind of recipe that delivers pure comfort without a single ingredient to second-guess. No hidden seasonings, no spice blends with mystery fillers — just honest, whole ingredients you can see and trust. The brief boil keeps the kernels bright and tender without turning them mushy, and getting them straight from the pot to the plate means you catch them at their absolute best. It's the kind of dish that disappears fast at a cookout or weeknight dinner, and nobody ever complains about that.
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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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