Sesame Free Classic Corn on the Cob
Few summer sides are as satisfying as a perfectly cooked ear of corn, and this stripped-down method delivers every time. The kernels come out bright, juicy, and tender after just a few minutes in salted boiling water — no grill, no fuss, no special equipment required. A pat of butter and a little salt and pepper at the end is genuinely all you need to make this shine. For anyone navigating sesame allergies or sensitivities, corn on the cob is one of those rare crowd-pleasers that's naturally free of the ingredient without any substitutions or label-reading stress. The short ingredient list means there's nowhere for hidden allergens to hide — just fresh corn, butter, salt, and pepper. It's the kind of recipe that works as a weeknight side or a backyard cookout staple, and it comes together faster than almost anything else on the table.
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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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