Ingredients
Ingredients
- 1 stick unsalted butter (8 tablespoons)
- 2 cups milk
- 1 tablespoon granulated sugar
- 1 tablespoon kosher salt (plus additional for serving)
- 4 ears fresh sweet corn (shucked, with all silk removed)
- Ground black pepper (for serving, optional)
Instructions
- Boil the water: Add 12 cups of water to a large pot with a lid, filling it about one-third full, and bring to a rolling boil over high heat.
- Prepare the cooking liquid: Stir in the butter, milk, granulated sugar, and kosher salt until the butter has fully melted and the ingredients are well combined.
- Cook the corn: Place the shucked ears of corn into the pot. Cover with the lid, reduce the heat to medium, and simmer the corn for 8 to 10 minutes or until it reaches your preferred level of tenderness.
- Serve: Remove the corn from the pot and serve hot, optionally sprinkled with additional kosher salt and ground black pepper to taste.
Notes
- For a richer flavor, use whole milk or add a bit of cream to the cooking liquid.
- Shuck the corn thoroughly to remove all silk before cooking for the best texture.
- Adjust cooking time based on your desired tenderness; shorter for crisper corn, longer for softer kernels.
- Season to taste after cooking as salt added during boiling helps flavor the kernels inside.
- Leftovers can be stored in the refrigerator and reheated by steaming or microwaving with a damp paper towel.
- Prep Time: 5 minutes
- Cook Time: 13 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
