Xanthan Gum Free Classic Corn on the Cob
Few summer dishes hit quite like a perfectly cooked ear of corn, and this classic boiled version delivers that sweet, juicy crunch every single time. The method is beautifully simple — salted boiling water, a few minutes of cooking, and a generous rub of butter straight from the pot. For anyone navigating ingredient labels and additive concerns, fresh corn on the cob is about as clean and straightforward as food gets, with zero processed thickeners or stabilizers anywhere in sight. That bright yellow color when the kernels are done is one of the most satisfying visual cues in the kitchen. A little salt and pepper at the end is all it takes to round out the flavor, letting the natural sweetness of the corn do the heavy lifting. Serve it immediately while the butter is still melting into every ridge — that's the only way to do it right.
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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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