6 medium corn kernels, peeled and removed the leaves.
- 2 cups of milk.
Butter, I only used one nice stick.
For seasoning, I used salt and pepper.
Step 1: Add the perfect amount of water to a large saucepan, place over medium to high heat, and bring to a simmer.
Step 2: In the meantime, you want to peel the ears of corn and divide it in half.
Step 3: In a giant kettle, mix 1 cup of milk, 1 stick of unsalted butter, and 1 teaspoon of kosher salt.
Step 4: Reduce the warm to low and gently insert the corn. Boil the mixture for eight minutes.
Step 5: Remove the corn from the bowl of butter with tongs and serve immediately.
Step 6: Leftovers can also be kept in the refrigerator for up to four days in an airtight container.