Ingredients:

  • 8 cups water
  • 1 cup whole milk
  • 4 tbsp unsalted butter
  • 1 tbsp granulated sugar
  • 8 ears of fresh sweet corn, shucked and silk removed
  • 4 tbsp salted butter, softened
  • 1/2 tsp kosher salt
  • freshly cracked black pepper

Instructions:

  1. Remove the husks and pull away as much of the corn silk as possible, then trim the stem end of each cob for a uniform look.
  2. Fill a large stockpot with water, milk, butter, and sugar, and bring the mixture to a rolling boil over high heat.
  3. Carefully lower the corn into the boiling liquid using tongs.
  4. Reduce heat to medium-high to maintain a steady simmer and boil for 5 to 7 minutes until kernels are bright, saturated golden yellow.
  5. Remove the corn immediately and place it in a colander.
  6. While steaming hot, rub the softened salted butter over the kernels and sprinkle with kosher salt and black pepper.