Sweet, juicy corn on the cob is a summer staple that comes together in minutes with almost no effort. Boiling the ears in well-salted water locks in that bright, sweet flavor while keeping every kernel tender and plump. A finishing touch of good olive oil and a crack of black pepper brings out the natural sweetness of the corn without overshadowing it. Simple, fresh, and vegetable-forward, this is exactly the kind of straightforward, plant-centered side that fits easily into a Mediterranean way of eating. Serve it warm alongside grilled fish or a big salad for an easy, satisfying plate.
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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.
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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