Nutmeg Free Classic Corn on the Cob
Few summer dishes deliver the kind of pure, crowd-pleasing joy that a perfectly cooked ear of corn does. Boiling it in salted water for just a few minutes coaxes out that natural sweetness and leaves every kernel bright, tender, and bursting with flavor. A generous rub of butter straight from the pot, followed by a pinch of salt and pepper, is all it takes to make something genuinely memorable. For anyone navigating warm-spice sensitivities, this recipe is a breath of fresh air — no spice blends, no seasoning mixes, no hidden ingredients to second-guess. It's as clean and straightforward as cooking gets, built entirely from ingredients you can see and trust. Serve it immediately while the butter is still melting and the steam is still rising, and watch it disappear from the table in minutes.
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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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