Chestnut Free Classic Corn on the Cob
Few summer dishes deliver the kind of pure, simple joy that a perfectly cooked ear of corn does. The kernels turn bright yellow and tender in just a few minutes of boiling, soaking up that salted water for a naturally sweet, satisfying bite. A generous rub of butter and a hit of salt and pepper at the end is all it takes to make this a side dish people reach for first. For anyone navigating tree nut allergies or sensitivities, this recipe is a breath of fresh air — just corn, salt, butter, and nothing else to second-guess. No sauces, no spice blends, no packaged shortcuts that might hide unexpected ingredients. It's the kind of dish that works alongside grilled meats, summer salads, or honestly just on its own straight off the platter.
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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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