Pecan Free Classic Corn on the Cob
Few summer sides are as satisfying as a perfectly cooked ear of corn, and this boiled method keeps things beautifully simple. Salted boiling water is all it takes to coax out that sweet, juicy flavor, and the whole process comes together in just a few minutes. A generous rub of butter straight from the pot, plus a little salt and pepper, is honestly all the seasoning this dish needs. Tree nut concerns can make even the most straightforward recipes feel complicated, but this one is as clean and unfussy as it gets — just corn, salt, butter, and a hot pot of water. It's the kind of recipe that lets the ingredient shine on its own, no sauces or specialty items required. Serve it immediately while the kernels are still steaming and the butter is melting into every ridge 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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