BUTTER BOILED CORN ON THE COB RECIPE

4 medium corn ears, I peeled them, and I removed leaves and awns.

1 Cup.Of milk.

Butter, I only used one soft stick.

To season, I used Salt and pepper.

Step 1: Add the necessary volume of water to a wide pot, and put it over medium-high heat, bring to a simmer.

Step 2: Meanwhile, you need to husk from the ears of corn and split them in half.

Step 3: In a large kettle, combine 1 cup of milk, with a stick of unsalted butter, and 1 teaspoon kosher salt.

Step 4: Reduce the heat to low and gently introduce the corn. Bring to a boil for around 8 minutes.

Step 5: Remove the corn from the butter bath with tongs and serve right away.

Step 6: Leftovers may be kept refrigerated for up to 4 days in an airtight container.