Ginger Free Classic Corn on the Cob
Few things say summer quite like a perfectly cooked ear of corn, and this stripped-back preparation lets the natural sweetness of fresh kernels do all the talking. A quick boil in salted water is all it takes to coax out that bright, juicy tenderness — no fuss, no fancy technique required. A generous rub of butter straight from the pot, a pinch of salt, a crack of pepper, and you're done. For anyone navigating a sensitivity to ginger, this is the kind of recipe that's genuinely worry-free — the ingredient list is about as clean and straightforward as it gets. No spice blends, no marinades, no hidden seasonings that might sneak something unwanted onto your plate. It's the kind of side dish that pairs with almost anything and disappears fast, so you might want to grab an extra ear or two before they're gone.
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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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