Chicken Free Classic Corn on the Cob
Few things capture the spirit of summer quite like a perfectly cooked ear of corn, and this classic boiled version delivers that sweet, juicy crunch every single time. The method is beautifully simple — salted boiling water, a few minutes of cooking, and a generous rub of butter is genuinely all it takes. Bright yellow kernels that are tender but still have a satisfying bite are the goal here, and this technique nails it without any fuss. It's the kind of side dish that pairs with almost anything on the table and disappears fast, so consider making extra. Salt, pepper, and good butter let the natural sweetness of fresh corn shine without anything competing for attention.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!