Yeast Free Classic Corn on the Cob
Few summer sides are as satisfying as a perfectly cooked ear of corn, and this stovetop method delivers tender, sweet kernels every single time. A quick boil in salted water is all it takes to coax out that bright, fresh flavor — no fancy equipment, no fuss. For anyone navigating a yeast-free lifestyle, this is the kind of recipe that just works without any substitutions or label-reading required. Every ingredient here is completely straightforward: fresh corn, salt, butter, and a little pepper. The salted boiling water seasons the corn from the inside out, and a generous rub of butter right off the heat makes each bite rich and deeply satisfying. It's the kind of dish that disappears fast at the table, so consider grabbing an extra ear or two.
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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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