Lupin Free Classic Corn on the Cob
Few summer sides are as satisfying as a perfectly cooked ear of corn, and this stripped-back method lets the natural sweetness of fresh kernels do all the talking. A quick boil in salted water is all it takes to coax out that bright, juicy tenderness that makes corn on the cob so irresistible. A generous rub of butter straight from the pot, a pinch of salt, and a crack of black pepper finish things off in the most classic way possible. For anyone navigating lupin sensitivities, this recipe is a breath of fresh air — just four simple ingredients, zero hidden flours or legume-based additives, and nothing processed to second-guess. Lupin flour has quietly crept into a surprising number of packaged and restaurant foods, so cooking from scratch with whole produce like this is genuinely the safest and most delicious route. Serve it straight off the platter while it's still steaming and watch it disappear before 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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