Legume Free Classic Corn on the Cob
Few things capture the spirit of summer quite like a perfectly cooked ear of corn, and this simple boiling method delivers sweet, tender kernels every single time. The salted boiling water seasons the corn from the outside in, so by the time it hits the platter it's already bursting with flavor. A quick rub of butter and a pinch of salt and pepper is all it takes to finish things off — no elaborate sauces, no fuss. For anyone navigating a legume-free lifestyle, this is the kind of side dish that just naturally fits without any substitutions or label-reading required. It's a crowd-pleasing classic that pairs beautifully with grilled meats, fresh salads, or really anything else on the table.
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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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