Adding milk to the water is the secret to perfect corn on the cob.

Servings: 4

Fresh
4 ears corn
1 cup milk
2 Tbsp. melted or Clarified Butter ^[1]

Pantry
1 tsp. salt
2 quarts water

Shuck corn
Remove the husks and silks of the corn and discard. Set the ears of corn aside.

Boil corn
In a large stock pot, bring the water and milk to a boil. Add the corn, cover, and boil for five minutes. Drain corn and set aside for serving.

Serve
Drizzle melted butter and sprinkle salt over corn, and serve warm.