Ingredients:

  • 4 cups (approx. 680g) frozen corn kernels
  • 1 gallon (3.8L) water
  • 1 tbsp (15g) salt
  • 4 tbsp (57g) salted butter, softened
  • 1/4 tsp (1.5g) table salt
  • 1/4 tsp (1g) cracked black pepper
  • 1 tsp (5g) garlic powder

Instructions:

  1. Remove the frozen corn from the packaging. Do not thaw to preserve the structural integrity of the kernels.
  2. In a large stockpot, bring the water and 1 tbsp of salt to a rolling boil.
  3. Carefully lower the frozen corn into the boiling water using tongs.
  4. Once the water returns to a boil, set a timer for 5 minutes. Cook until the corn is a vibrant, bright yellow and the kernels feel plump.
  5. Use tongs to remove the corn and let it drain for 30 seconds to ensure the butter adheres to the kernels.
  6. While the corn is steaming hot, toss the kernels with the butter compound (butter, salt, pepper, and optional garlic powder).
  7. Serve immediately while the butter is velvety and melted.