Rice Free Classic Corn on the Cob
Few summer sides hit the way a perfectly cooked ear of corn does — sweet, juicy kernels with just enough butter pooling in every ridge. This boiling method is beautifully simple, using salted water to season the corn from the outside in before it even hits the plate. The result is bright yellow, tender kernels that practically burst when you bite into them. A quick rub of unsalted butter and a pinch of salt and pepper at the end is all it takes to make something genuinely craveable. For anyone navigating a grain-free or rice-free lifestyle, corn on the cob is one of those rare crowd-pleasers that needs zero substitutions or workarounds — it's just naturally, effortlessly compliant. Serve it straight off the platter while it's still steaming hot 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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