Ingredients:

  • 4 medium ears Fresh Sweetcorn, shucked
  • 6 cups Water (1.5 Litres)
  • 1 cup Whole Milk (240 mL)
  • 2 Tablespoons Unsalted Butter (30 grams)
  • 1 Teaspoon Granulated Sugar (5 grams)
  • Sea Salt, to taste
  • Black Pepper, freshly ground, to taste

Instructions:

  1. Prep the Corn: Remove all husks and silks from the sweetcorn cobs. Give them a quick rinse under cold water.
  2. Combine Liquid: Pour the water and whole milk into the large stockpot (minimum 4-quart capacity). Add the unsalted butter and granulated sugar.
  3. Bring to a Rolling Boil: Place the pot over high heat and bring the liquid mixture to a vigorous, rolling boil. Ensure the butter is fully melted and the sugar dissolved.
  4. Add the Corn: Carefully place the prepared corn cobs into the boiling liquid using tongs. Ensure they are fully submerged.
  5. Remove from Heat IMMEDIATELY: As soon as the water returns to a boil (this should take less than 30 seconds after adding the corn), remove the pot from the heat source entirely (move it to a cold burner or trivet).
  6. Cover and Steep: Place the lid firmly on the pot. Allow the corn to steep and steam in the hot liquid for 5 to 8 minutes. The corn should look plump and brightly golden.
  7. Drain and Serve: Use tongs to remove the corn cobs from the pot. Shake off excess liquid.
  8. Seasoning: Serve immediately with generous sprinklings of sea salt and fresh black pepper. Provide extra butter for those who desire a decadent finish.