Pescatarian Classic Corn on the Cob
Few summer sides are as satisfying as a perfectly cooked ear of corn, and this classic 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 right before serving. That quick boil locks in the natural sweetness of fresh corn while keeping the kernels tender without turning them mushy. A little salt and pepper at the end is truly all you need to let the produce shine. It's the kind of dish that fits effortlessly into any warm-weather spread, from backyard cookouts to weeknight dinners, and pairs well with just about anything on the table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!