Oats 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. The method is beautifully simple — salted boiling water, a few minutes of cooking, and a generous rub of butter straight from the pot. Those bright yellow kernels practically glow on the platter, and the butter melts right into every ridge for a rich, savory finish. For anyone navigating grain sensitivities, corn on the cob is a naturally safe and delicious choice, with zero hidden grains lurking in the ingredient list. It's the kind of recipe that proves the best food doesn't need to be complicated — just fresh ingredients treated with a little care. Serve it immediately while the steam is still rising for the full effect.
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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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