Ingredients:

  • 4 ears (1 lb / 450g) fresh sweet corn, shucked
  • 4 quarts (3.8 L) water
  • 1 tbsp (18g) granulated sugar
  • 1 tbsp (18g) kosher salt
  • 4 tbsp (57g) unsalted butter, softened
  • ½ tsp (3g) garlic powder
  • ¼ tsp (1.5g) cracked black pepper

Instructions:

  1. Remove the husks and silk from the corn. Rub a damp paper towel down the cob to remove stubborn silk threads. Snap ears in half if they are too long for the pot.
  2. Fill a stockpot with water, sugar, and salt. Bring to a rolling boil over high heat.
  3. Carefully lower the corn into the water using tongs. Once the water returns to a boil, cook for 5 to 7 minutes until kernels turn a vivid, opaque yellow.
  4. Immediately remove the corn and place it on a platter. While steaming hot, rub the softened butter mixture (butter, garlic powder, and black pepper) over the kernels.