Pregnancy Friendly Classic Corn on the Cob
Few things say summer quite like a perfectly cooked ear of corn, and this simple boiled version delivers that sweet, juicy crunch every single time. During pregnancy, keeping meals straightforward and made from whole, recognizable ingredients can feel like a genuine relief — and it doesn't get much more wholesome than fresh corn, water, and a pat of real butter. The brief boil locks in natural sweetness while keeping the kernels tender without turning them mushy, so timing really does matter here. Unsalted butter lets you control exactly how much sodium goes on each ear, which is a small but thoughtful detail when you're being more mindful about what you eat. It's the kind of dish that comes together in minutes and pairs beautifully with almost anything else on the table. Serve it straight off the platter while it's still steaming for the best possible bite.
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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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