Turkey Free Classic Corn on the Cob
Few things say summer quite like 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 fuss, no fancy technique, just bright yellow, tender corn ready in minutes. A generous rub of butter straight from the pot, a pinch of salt, and a crack of black pepper finish it off in the most satisfying way possible. It's the kind of side dish that disappears fast at any cookout or weeknight dinner table. Since the ingredient list is about as clean as it gets — fresh corn, butter, salt, pepper — there's nothing hidden to worry about, making it an effortless fit for anyone navigating meat-free or poultry-free eating. Serve it immediately while the butter is still melting into every crevice for maximum effect.
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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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