Fructose Free Classic Corn on the Cob
Sweet, juicy corn on the cob is one of summer's greatest pleasures, and this stripped-back preparation lets the natural flavor of the kernels shine without any fuss. For anyone managing fructose sensitivity, corn can be a tricky area — but fresh corn on the cob in moderate servings is generally well-tolerated, and keeping the recipe this simple means no hidden sauces, sweeteners, or additives to worry about. A salted boiling water bath is all it takes to coax out that bright, snappy tenderness in just a few minutes. Finishing each ear with a pat of unsalted butter and a pinch of salt and pepper is genuinely all you need — it's rich, savory, and satisfying without overcomplicating things. This is the kind of side dish that disappears fast at the table, whether you're serving it alongside grilled protein or just enjoying it as a standalone snack. Simple ingredients, minimal cleanup, and maximum payoff.
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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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