Citric Acid Free Classic Corn on the Cob
Few summer sides are as satisfying as a perfectly cooked ear of corn, and this stripped-down approach lets the natural sweetness of fresh kernels do all the talking. For anyone navigating a citric acid sensitivity, corn on the cob is a genuinely safe haven — no marinades, no packaged seasonings, no hidden additives to second-guess. The ingredient list is refreshingly short: fresh corn, salt, butter, and a little pepper, all of which are naturally free of the preservatives and acidulants that sneak into so many processed foods. A quick boil in salted water is all it takes to coax out that bright, juicy flavor, and the whole process is straightforward enough for a weeknight or a backyard cookout. Finishing each ear with a rub of unsalted butter and a pinch of salt and pepper keeps things simple and delicious without introducing anything unexpected. Serve it straight off the platter while it's still steaming and you've got a crowd-pleaser that requires 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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