Lactose Free Classic Corn on the Cob
Few things signal the height of summer quite like a platter of perfectly cooked corn, golden and glistening straight from the pot. Boiling in well-salted water is the classic technique for a reason — it keeps the kernels juicy, bright, and bursting with natural sweetness in just a matter of minutes. A quick rub of butter right before serving melts into every ridge and crevice, making each bite rich and satisfying without any dairy-heavy sauces or creamy toppings that could cause discomfort. Since butter is naturally very low in lactose, most people who are sensitive find it sits just fine, especially in the small amount used here. This is the kind of recipe that needs almost nothing — just fresh ears, a big pot, and a little seasoning — and it delivers every single time. Serve it immediately while the steam is still rising for the full experience.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!