Ingredients:

  • 4 ears fresh sweet corn, shucked
  • 1 gallon filtered water
  • 1 tbsp unsalted grass-fed butter, softened
  • 1/4 tsp fine sea salt
  • 1/4 tsp freshly cracked black pepper
  • 1 tbsp fresh parsley, finely chopped

Instructions:

  1. Shuck the corn by removing the husks and all silk threads, ensuring no stray husks remain.
  2. Fill a large stockpot with water and bring it to a rolling boil over high heat.
  3. Carefully lower the ears of corn into the boiling water using tongs.
  4. Wait for the water to return to a boil, then boil for exactly 3 to 5 minutes until the kernels turn a bright, vibrant yellow.
  5. Remove the corn immediately from the pot and place it in a colander to drain.
  6. While the corn is steaming hot, rub the softened butter across the kernels.
  7. Garnish by sprinkling with sea salt, black pepper, and finely chopped fresh parsley.