Gut Friendly Classic Corn on the Cob
Few summer sides are as satisfying as a perfectly cooked ear of corn, and this stripped-down approach lets the natural sweetness of fresh kernels do all the talking. Boiling in salted water for just a few minutes keeps the texture tender without turning mushy, which matters a lot when you're focused on foods that are easy on digestion. Fresh corn is a whole food with no hidden additives, sauces, or processed ingredients to second-guess — just clean, simple eating at its best. A pat of butter and a pinch of salt and pepper at the end rounds out the flavor without overwhelming a sensitive system. It's the kind of recipe that proves you don't need a long ingredient list to make something genuinely delicious. Serve it straight off the platter while it's still steaming for the full experience.
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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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