Walnut Free Classic Corn on the Cob
Few things say summer quite like a perfectly cooked ear of corn, and this simple boiled version delivers that sweet, juicy crunch every single time. The method is straightforward — salted boiling water, a few minutes of cooking, and a generous rub of butter — but the results are genuinely satisfying. For anyone navigating nut allergies or sensitivities, corn on the cob is one of those rare crowd-pleasers that's naturally free of the usual concerns, with no hidden ingredients or complicated swaps required. The short cook time keeps the kernels bright and tender without turning them mushy, which makes all the difference between good corn and great corn. Finished with butter, salt, and pepper right at the table, it's the kind of side dish that disappears fast. Pair it with anything off the grill and watch it become the most requested thing on the menu.
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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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