Hazelnut Free Classic Corn on the Cob
Few summer sides hit quite like a perfectly cooked ear of corn — sweet, juicy, and just begging for a generous pat of butter. This boiled method is beautifully simple, relying on nothing more than salted water, fresh corn, and a little seasoning to let the natural sweetness shine. For anyone navigating tree nut allergies, corn on the cob is one of those rare crowd-pleasers that's naturally in the clear — no specialty swaps or label-checking required. The ingredients here are as clean and straightforward as it gets: fresh ears, butter, salt, and pepper. Boiling the corn for just a few minutes keeps the kernels tender and bright without turning them mushy, so timing really does make a difference. Serve it straight off the platter while it's hot and the butter is still melting into every ridge — that's the only way to do it right.
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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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