Ingredients:

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

Instructions:

  1. Pull back the husks from the top of the 4 ears of corn and snap the stalk ends off. Peel away the remaining green layers and rub away any stubborn silk threads until the golden kernels are fully exposed.
  2. Fill a large stockpot with 1 gallon of water and 1 tsp sea salt; bring to a rolling boil over high heat.
  3. Carefully slide the shucked corn into the boiling water using tongs.
  4. Once the water returns to a boil, set a timer for 5 minutes. The corn is ready when the color shifts from pale yellow to deep, vibrant gold and the kernels look translucent and plump.
  5. Remove the corn immediately with tongs and let them drain for 30 seconds on a wire rack.
  6. While still steaming, lightly brush each ear with the 2 tbsp softened butter. Sprinkle evenly with 1/2 tsp cracked black pepper and 1/4 tsp flaky sea salt.