Pistachio Free Classic Corn on the Cob
Few summer sides hit quite like a perfectly cooked ear of corn — sweet, juicy, and just begging for a generous swipe of butter. This stovetop method keeps things beautifully simple, relying on salted boiling water to coax out the natural sweetness of fresh corn in just a few minutes. The result is bright yellow, tender kernels with that satisfying snap that only comes from cooking it right. A rub of unsalted butter plus a pinch of salt and pepper at the end is all it takes to make each ear absolutely irresistible. For anyone navigating tree nut concerns, this recipe is a breath of fresh air — nothing here but wholesome, whole ingredients you can feel completely confident about. It's the kind of dish that disappears fast at the table, so you might want to grab an extra ear or two before you start cooking.
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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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