Citrus Free Classic Corn on the Cob
Few things signal the height of summer quite like a platter of steaming, golden corn on the cob. This recipe keeps things beautifully simple — just fresh ears, boiling salted water, and a generous rub of butter at the end. For anyone avoiding citrus, corn on the cob is one of those rare crowd-pleasers that needs absolutely no lemon squeeze or zesty finishing sauce to taste incredible. The natural sweetness of the kernels does all the heavy lifting, and a little salt and pepper is genuinely all you need to round it out. Boiling in salted water for just a few minutes locks in that bright color and tender bite without any fuss. Serve it straight from the pot while it's still hot, and don't be shy with the butter — that's where the magic happens.
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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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