Paraben Free Classic Corn on the Cob
Few summer dishes hit quite like a perfectly cooked ear of corn — sweet, juicy, and just a little salty with a pat of melting butter running down the sides. What makes this approach so satisfying is how stripped-back it is: fresh corn, salted boiling water, and a quick few minutes is genuinely all it takes. For anyone navigating ingredient sensitivities, that simplicity is a real win, since heavily processed or pre-seasoned corn products can hide a surprising number of additives and preservatives. Here, every ingredient is exactly what it looks like — no hidden extras, no mystery compounds. The salted boil draws out the corn's natural sweetness while keeping the kernels bright and tender, and finishing with unsalted butter lets you control exactly what goes on your plate. It's the kind of recipe that proves the best food doesn't need to be complicated to be completely craveable.
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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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