Pork Free Classic Corn on the Cob
Few things capture the spirit of summer quite like a perfectly cooked ear of corn, and this simple boiled method delivers every single time. The kernels come out bright, sweet, and tender — the kind of result that makes you wonder why you'd ever bother with anything more complicated. A quick salted boil is all it takes to coax out that natural sweetness, and a generous rub of butter with a pinch of salt and pepper at the end is genuinely all the seasoning this needs. Since the whole dish is built on fresh corn, water, salt, and butter, there's nothing hidden to worry about — just clean, honest ingredients from start to finish. It's the kind of side dish that disappears fast at any cookout, potluck, or weeknight dinner, and it pairs beautifully with just about everything on the table. Serve it the moment it comes off the platter while the butter is still melting — that's when it's at its absolute best.
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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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