Turmeric Free Classic Corn on the Cob
Few summer sides are as satisfying as a perfectly cooked ear of corn, and this classic boiled version delivers every time. The kernels come out bright, juicy, and tender after just a few minutes in salted boiling water — no fuss, no fancy technique required. A generous rub of butter with a pinch of salt and pepper is all it takes to make each ear absolutely irresistible straight off the platter. For anyone navigating a sensitivity to turmeric, corn on the cob is a naturally safe and joyful choice, since so many seasoning blends and spice mixes sneak that golden root in without much warning. Here, the ingredient list is refreshingly short and completely transparent — fresh corn, salt, butter, and pepper, full stop. It's the kind of recipe that proves the best food doesn't need a long list of additions to shine. Serve it immediately while the butter is still melting for the full effect.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!