Mustard Free Classic Corn on the Cob
Few things capture the spirit of summer quite like a perfectly cooked ear of corn, and this stripped-back recipe delivers exactly that. The kernels come out bright, juicy, and tender after just a few minutes in salted boiling water — no fuss, no special equipment, just pure sweet corn flavor. A generous rub of unsalted butter and a pinch of salt and pepper at the end is genuinely all it needs. For anyone navigating condiment-heavy cookouts, this is a refreshing reminder that the best side dishes are often the simplest ones. There are no sauces, no spice blends, and no hidden seasonings to second-guess — just clean, whole ingredients you can trust. It pairs beautifully with grilled mains and holds its own as the star of any summer spread.
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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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