Soy Free Classic Corn on the Cob
Few summer sides are as satisfying as a perfectly cooked ear of corn, and this stovetop method delivers tender, sweet kernels every single time. The technique is beautifully simple — salted boiling water, a few minutes of cooking, and a generous rub of butter is genuinely all it takes. For anyone navigating a soy sensitivity, corn on the cob is a natural win, but it's worth noting that many flavored butters, seasoning blends, and store-bought sides can sneak in soy-derived ingredients. Here, you're working with just fresh corn, unsalted butter, salt, and pepper — nothing hidden, nothing complicated. The key is pulling the ears out right when the kernels turn that vivid, bright yellow so they stay juicy rather than starchy. Serve them straight off the platter while the butter is still melting for the full experience. It's the kind of dish that needs no introduction at a cookout and disappears fast.
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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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