Ingredients:

  • 4 ears fresh sweet corn, shucked and cleaned
  • 2 quarts filtered water
  • 1/2 cup low-fat milk
  • 1 tbsp avocado oil
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 lime, cut into wedges

Instructions:

  1. Remove the husks and pull away all lingering silks. Rinse the ears under cold water to remove debris and trim the stem ends.
  2. Fill a large stock pot with water, low-fat milk, and avocado oil and bring to a rolling boil.
  3. Carefully lower the corn into the water using tongs. Once the water returns to a boil, cook small ears for 3-4 minutes or large ears for 5-6 minutes until kernels are bright, opaque, sun-gold.
  4. Remove the corn with tongs and let it drain in a colander for 30 seconds.
  5. While still steaming, sprinkle the corn with sea salt and black pepper. Serve immediately with fresh lime wedges.