- four medium sized corn kernels, I peeled them, casting off the leaves and umbrellas.
- one cup of milk.
- Butter, I best used one gentle stick.
- For seasoning, I used salt and pepper.
Step one: Add the specified quantity of water to a huge saucepan, positioned it on medium heat, and convey it to a simmer.
Step two: In the meantime, you want to peel the ears of corn and divide it in half.
Step three: In a huge kettle, integrate one cup of milk, one stick of unsalted butter, and one teaspoon of kosher salt.
Step four: Reduce the warmth to low and lightly insert the corn. Boil the combination for eight minutes.
Step five: Remove the corn from the butter tubtub with tongs and serve immediately.
Step six: Leftovers may be saved withinside the fridge for as much as four days in an hermetic container.