Vegetarian Classic Corn on the Cob
Few things capture the spirit of summer quite like a perfectly cooked ear of corn, and this classic boiled method delivers every single time. The kernels come out brilliantly yellow, tender, and bursting with natural sweetness after just a few minutes in salted boiling water. A generous rub of unsalted butter followed by a pinch of salt and pepper is truly all you need — no elaborate sauces or toppings required. It's one of those recipes that proves simplicity wins, and it fits effortlessly into a meat-free spread without any substitutions or workarounds. Whether you're building a full vegetarian cookout menu or just need a crowd-pleasing side on a weeknight, this one earns its place at the table every time. Serve it straight off the platter while it's still steaming for the best possible bite.
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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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