MSG Free Classic Corn on the Cob
Few summer dishes hit quite like a perfectly cooked ear of corn, and this stripped-back version lets the natural sweetness of fresh kernels do all the talking. A quick boil in salted water is genuinely all it takes to coax out that bright, juicy flavor — no fancy technique required. For anyone avoiding hidden additives, this recipe is about as clean as it gets: just fresh corn, salt, butter, and a crack of black pepper. It's worth knowing that many flavored seasonings, packaged corn products, and restaurant preparations sneak in glutamates or flavor enhancers, so cooking from scratch like this puts you fully in control. The butter melts right into every ridge and crevice, making each bite rich and satisfying without a single unnecessary ingredient. Serve it straight off the platter while it's still steaming and you've got a side dish that genuinely needs nothing else.
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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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