Ingredients:

  • 8 ears of fresh sweet corn
  • 4 quarts filtered water
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1/2 tsp cracked black pepper

Instructions:

  1. Remove the husks and all remaining silk threads from the corn. Trim the stem end to create a flat base and rinse the ears under cold water to remove any lingering debris.
  2. Fill a large stockpot with water and bring it to a rolling boil over high heat.
  3. Gently lower the corn into the boiling water. Once the water returns to a boil, cook for 3 to 5 minutes until the kernels shift to a vibrant, translucent golden hue.
  4. Remove the corn immediately from the pot using tongs.
  5. While steaming hot, lightly brush each ear with extra-virgin olive oil and a drizzle of lemon juice, then sprinkle with cracked black pepper.