1.Shuck and Clean the Corn:5 min.
Strip away the outer green husks and silk from 4 to 6 ears of corn. Rinse under cool running water, rubbing the kernels gently to remove any remaining silk threads.
2.Establish the Water Base:5 min.
Fill a large stockpot with enough water to fully submerge the corn ears. Place over high heat and bring to a rolling boil.
3.Infuse Milk and Butter:2 min.
Once boiling, carefully pour in 1 cup whole milk and drop in 3 to 4 tbsp unsalted butter. Stir until the butter completely melts and blends into the boiling water, then return the mixture to a steady boil.
4.Submerge and Boil:7-8 min.
Using tongs, lower the shucked ears into the bubbling dairy bath, ensuring they are submerged. Boil uncovered for exactly 7 to 8 minutes.
5.Extract and Season:Serve.
Transfer the hot corn to a platter using tongs, allowing excess liquid to drain back into the pot. Sprinkle immediately with sea salt, black pepper, or fresh chopped herbs, and serve hot.
đź“ŠÂ Nutritional Profile (Approximate Per Serving)
Metric Amount Per Serving (1 Ear / 1/5th of batch)
Calories ~160 kcal
Protein 4g
Total Fat 8g
Carbohydrates 22g
Dietary Fiber 2.5g
Sodium 45mg
💡 Recipe Variations & Reheating Guidelines
Spicy Honey-Butter Variation: Add 1 tablespoon of honey and ½ teaspoon of red pepper flakes directly into the boiling milk-and-butter mixture during Step 3 for a subtle sweet-and-spicy finish.
Refrigeration & Reheating: Store leftover cooked corn in an airtight container in the refrigerator for up to 3 days. To reheat, submerge the ears in a pot of simmering water for 2 to 3 minutes, or wrap in a damp paper towel and microwave on medium power for 1 to 2 minutes until hot.
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