Cinnamon Free Classic Corn on the Cob
Few summer sides hit quite like a perfectly cooked ear of corn — sweet, juicy, and just begging for a generous swipe of butter. This boiled method is beautifully simple, relying on nothing more than salted water, fresh corn, and a little seasoning to let the natural sweetness shine. For anyone navigating a sensitivity to cinnamon, the challenge is often hidden spice blends and pre-seasoned products that sneak it in where you'd least expect it — this recipe has absolutely none of that to worry about. Every ingredient is clean and straightforward, so you can serve it with total confidence. A quick 4–5 minute boil is all it takes to get kernels that are bright, tender, and bursting with flavor. Finish each ear with unsalted butter, a pinch of salt, and cracked pepper, and you've got a side dish that genuinely needs nothing else. It's the kind of effortless, crowd-pleasing recipe that earns a permanent spot on your warm-weather table.
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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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