Coconut Free Classic Corn on the Cob
Few summer sides hit quite like a perfectly cooked ear of corn — sweet, juicy, and just a little salty with a pat of melting butter running down the sides. This boiling method is beautifully simple, using salted water to season the kernels from the outside in before they even hit the plate. The result is bright yellow, tender corn that tastes like peak-season produce at its absolute best. For anyone navigating coconut sensitivities, this recipe is a breath of fresh air — no coconut oil, coconut milk, or sneaky tropical fats hiding in the ingredient list, just butter, salt, pepper, and fresh corn. It's the kind of dish that proves you don't need much to make something genuinely satisfying. Serve it straight off the platter while it's still steaming for the full effect.
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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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