Ingredients
- 1 cup of milk
- 1 stick of unsalted butter
- 6 ears of corn husks and silks removed
Instructions
- Fill a large pot about halfway with water and bring it to a rolling boil over high heat.
- Carefully add the milk and butter to the boiling water, stirring until the butter is melted.
- Gently place the corn into the pot, then reduce the heat to medium to maintain a gentle simmer.
- Allow the corn to cook for 6–8 minutes, or until tender and infused with the creamy flavors.
- Using tongs, remove the corn from the pot and let it drain briefly before serving.
- DEVOUR!