Ingredients:

  • 8 ears of fresh sweet corn, shucked
  • 1 gallon water
  • 1 cup whole milk
  • 2 tbsp unsalted butter
  • 4 tbsp salted butter, softened
  • 1/2 tsp kosher salt
  • black pepper to taste

Instructions:

  1. Shuck the corn by peeling back the green husks and removing as much of the silk as possible.
  2. Trim the stem end of each cob with a chef's knife to ensure they fit comfortably in the pot.
  3. Fill a large stockpot with 1 gallon of water, add 2 tablespoons of unsalted butter and the optional milk, and bring to a rolling boil over high heat.
  4. Using tongs, gently lower the corn into the boiling water. If cooking more than 6 ears, process in two batches to avoid overcrowding.
  5. Start the timer once the water returns to a boil. Boil small ears for 3–4 minutes and large ears for 5–6 minutes until the yellow color becomes vibrant.
  6. Immediately remove the corn with tongs and place it in a colander to drain.
  7. While the corn is steaming hot, rub each cob with softened salted butter and season with kosher salt and black pepper.