Tree Nut Free Classic Corn on the Cob
Few summer sides hit quite like a perfectly cooked ear of corn — sweet, juicy, and just begging for a generous pat of butter. This method keeps things beautifully simple: salted boiling water, a few minutes of cooking, and you're done. The kernels come out bright yellow and tender every time, with none of the guesswork that comes from grilling or roasting. Since the whole dish is built around fresh corn, water, salt, and butter, there's nothing hidden to worry about — just clean, honest ingredients from start to finish. A quick rub of unsalted butter and a crack of black pepper is genuinely all it needs. It's the kind of recipe that reminds you why the best seasonal cooking rarely requires much fuss at all.
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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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