Nitrate & Nitrite Free Classic Corn on the Cob
Few summer sides are as satisfying as a perfectly cooked ear of corn, and this boiled version delivers that sweet, juicy crunch every single time. Fresh corn, water, and a little salt are all it takes to get the kernels bright yellow and tender — no processed ingredients, no cured meats, no hidden additives to worry about. For anyone avoiding preserved or cured foods, even something as simple as a cookout side can feel like a minefield, but this recipe keeps things completely clean and straightforward. A quick boil locks in the natural sweetness of the corn, and a generous rub of unsalted butter with a pinch of salt and pepper at the end is all the finishing it needs. It's the kind of dish that reminds you how good simple, whole ingredients can taste when you let them shine. Serve it straight off the platter while it's still steaming for the best possible bite.
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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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