Latex Free Classic Corn on the Cob
Few summer sides are as satisfying as a perfectly cooked ear of corn, and this simple boiling method delivers tender, juicy kernels every single time. What makes this recipe especially reassuring is how clean and straightforward the ingredient list is — just fresh corn, salt, butter, and a little pepper, with zero hidden additives or processed components to second-guess. For anyone navigating a latex sensitivity, corn is a safe and delicious choice, but it's worth knowing that some packaged or restaurant versions can come with unexpected extras that complicate things. Cooking it yourself at home removes all of that uncertainty entirely. The boiling technique is quick and foolproof, locking in that bright yellow color and natural sweetness that makes corn on the cob such a crowd-pleaser. A generous rub of butter straight from the pot is all the finishing touch you need. Whether it's a backyard cookout or a weeknight dinner side, this one earns its place on the table every time.
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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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