Macadamia Free Classic Corn on the Cob
Few summer sides hit quite like a perfectly cooked ear of corn — sweet, juicy, and just a little salty from the boiling water. The kernels turn that gorgeous bright yellow in just a few minutes, making this one of the fastest ways to get something genuinely delicious on the table. A rub of butter and a crack of black pepper at the end is all it takes to go from simple to seriously satisfying. For anyone navigating tree nut concerns, this recipe is as clean as it gets — fresh corn, salt, butter, and nothing else to second-guess. No sauces, no seasoning blends, no hidden ingredients that might sneak in unwanted allergens. It's the kind of dish that proves the best food is often the most straightforward, and it pairs beautifully with just about anything coming off the grill.
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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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