Eggless Classic Corn on the Cob
Few summer sides hit as hard as a perfectly cooked ear of corn — sweet, juicy, and just begging for a pat of butter. This boiling method is beautifully straightforward: salted water, a few minutes of heat, and you're rewarded with kernels that are bright yellow, tender, and bursting with natural sweetness. Finishing each ear with unsalted butter, salt, and pepper keeps things simple and lets the corn do all the talking. Since the whole dish comes together with just a handful of pantry staples and fresh produce, there's nothing to second-guess at the grocery store. It's the kind of recipe that works for a backyard cookout, a weeknight dinner, or anywhere you need a crowd-pleasing side with zero fuss.
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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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