High Fructose Corn Syrup 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 fresh ears shine without anything getting in the way. That matters more than you might think — many processed corn products and flavored seasonings sneak in sweeteners that have no business being on a vegetable this good. Here, the ingredient list is refreshingly short: fresh corn, salt, butter, and a little pepper. A quick boil in salted water is all it takes to coax out those bright, tender kernels, and a pat of real unsalted butter at the end keeps things rich and clean. No syrups, no additives, no label-reading required. It's the kind of recipe that reminds you how satisfying honest, whole-food cooking can be — especially when the corn is at peak season and practically sweet on its own.
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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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