Seed Oil Free Classic Corn on the Cob
Few summer dishes hit as hard as a perfectly cooked ear of corn, and this stripped-back approach lets the natural sweetness of fresh kernels do all the talking. A quick boil in salted water is genuinely all it takes — no grill, no fuss, just bright yellow, tender corn ready in minutes. The only fat involved is a pat of real unsalted butter rubbed straight onto each ear, which means there are zero industrial oils anywhere near your plate. That simplicity is exactly what makes this recipe such a reliable win for anyone avoiding refined vegetable and seed oils, since even "healthy" cooking sprays and margarine blends are completely off the table here. Finishing with a little salt and pepper is all the seasoning this needs, because great corn in peak season barely requires help. Serve it immediately while the butter is still melting into every ridge and the steam is still rising — that's the moment.
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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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