Ingredients:

  • 4 ears fresh sweet corn, shucked
  • 4 tbsp unsalted butter, softened
  • 1/2 tsp fine sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Remove the husks and silk from the corn and trim the stems to an even length.
  2. Fill a large stockpot with 2 quarts water and bring to a rolling boil over high heat.
  3. Gently drop the 4 ears of corn into the boiling water.
  4. As soon as the water returns to a boil, cook for 5 minutes until kernels turn bright yellow and look plump.
  5. Remove the corn immediately with tongs.
  6. While the ears are steaming hot, rub 1 tbsp of softened butter over each cob and sprinkle with salt and pepper.