Ingredients:

  • 6 ears of fresh sweet corn, shucked and silk-removed
  • 1 gallon water
  • 1 tbsp granulated sugar
  • 1 tbsp lemon juice
  • 4 tbsp unsalted butter, softened
  • 1/2 tsp coarse sea salt
  • 1/4 tsp freshly cracked black pepper

Instructions:

  1. Peel back the green husks of the corn and rub away any remaining silk threads using your hand or a damp paper towel.
  2. Trim the ends of the corn with a chef's knife if they are too long to fit in your stockpot.
  3. Fill an extra-large stockpot with 1 gallon of water and stir in the granulated sugar and lemon juice.
  4. Heat the water over high heat until it reaches a vigorous, rolling boil.
  5. Carefully lower the corn ears into the boiling water using kitchen tongs.
  6. Wait for the water to return to a rolling boil, then start a timer for 5 minutes.
  7. Remove the ears immediately once the 5-minute timer expires.
  8. While the corn is steaming hot, rub a pat of softened butter over each ear.
  9. Season immediately with coarse sea salt and freshly cracked black pepper.