Restaurant-Style Butter & Milk Boiled Sweet Corn

Step-by-Step Instructions

1. Prep the Corn: Remove the husks and silk threads from each ear of corn. Rinse under cool water and rub gently to clear away remaining silk.

2. Boil the Water Base: Fill a large stockpot halfway with water (ensuring enough room to fully cover the corn) and bring it to a rolling boil over high heat.

3. Add Milk & Butter: Pour 1 cup of whole milk and 3 to 4 tablespoons of butter directly into the boiling water. Stir gently until melted, then bring the pot back to a steady boil.

4. Boil the Corn: Lower the corn into the pot with tongs. Leave the pot uncovered and boil for 7 to 8 minutes.

5. Garnish & Serve: Transfer the corn to a serving dish using tongs. Sprinkle with fine sea salt, black pepper, or chopped fresh herbs, and serve hot.

Storage & Flavor Upgrades

• Refrigeration: Store leftover corn in a sealed container in the fridge for up to 3–4 days. Reheat wrapped in a damp paper towel in the microwave or warm in a skillet with a bit of butter.

• Zesty Variation: Dust the warm ears with Tajín, smoked paprika, or chili powder for a flavorful Mexican-inspired twist.

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