Mushroom Free Classic Corn on the Cob
Few summer dishes hit quite like a perfectly cooked ear of corn, and this classic boiled version is as straightforward and satisfying as it gets. The kernels come out bright yellow, tender, and bursting with natural sweetness after just a few minutes in salted boiling water. A generous rub of butter followed by a pinch of salt and pepper is truly all you need to make this shine. For anyone navigating a diet that rules out fungi, corn on the cob is a naturally safe and joyful choice — no hidden ingredients, no complicated swaps, just fresh produce at its best. It's the kind of recipe that works as a weeknight side or the star of a backyard cookout spread. Grab the freshest ears you can find and get that pot boiling.
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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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