Gluten Free Classic Corn on the Cob
Few summer sides are as satisfying as a perfectly cooked ear of corn, and this classic boiled version delivers that sweet, juicy crunch every single time. The method is beautifully simple — salted boiling water, a few minutes of cooking, and a generous rub of butter straight from the pot. Because corn is naturally free of gluten, there's no need to swap ingredients or second-guess anything on the list, making this one of the most effortless warm-weather dishes you can put on the table. The key is not overcooking it; just 4–5 minutes keeps the kernels bright yellow, tender, and bursting with flavor. Finished with butter, salt, and pepper, it's the kind of recipe that proves the best food really doesn't need to be complicated.
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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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