Shellfish Free Classic Corn on the Cob
Few summer sides are as satisfying as a perfectly cooked ear of corn, and this boiled version delivers that sweet, juicy crunch every single time. The method is refreshingly simple — salted boiling water, a few minutes of cooking, and a generous rub of butter is genuinely all it takes. Because the ingredient list is so clean and straightforward, there's zero guesswork about what's in your food, which makes it a stress-free choice for anyone navigating seafood allergies or cross-contact concerns at the dinner table. The salt in the water seasons the corn from the outside in, while the butter at the end adds that rich, glossy finish that makes every bite irresistible. It's the kind of dish that disappears fast, so consider cooking a couple of extra ears just in case.
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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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