Nightshade Free Classic Corn on the Cob
Sweet, juicy corn on the cob is one of summer's greatest pleasures, and this stripped-down preparation lets the natural flavor of the kernels shine without any fuss. For anyone navigating a nightshade-free lifestyle, it can feel like a lot of classic cookout sides are suddenly off the table — no ketchup, no roasted peppers, no spiced sauces — but this dish is a genuinely effortless win. A quick boil in salted water is all it takes to coax out that bright, tender sweetness, and a generous rub of butter with a pinch of salt and pepper at the end is honestly all the seasoning it needs. The whole process is refreshingly simple, with zero hidden ingredients to second-guess. Serve it straight off the platter while it's still steaming and watch it disappear fast.
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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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