## Step-by-Step Instructions
1. **Shuck and Prep the Ears:** Strip away the outer green husks and pull off the fine sticky silks from each ear of corn. Rinse the shucked ears under cool, running water, rubbing the kernels gently to dislodge any stubborn remaining silk fragments.
2. **Establish the Liquid Base:** Place a large, deep stockpot on your stovetop. Fill it with enough water to ensure the ears of corn will be completely submerged once added, leaving a few inches of clearance at the top. Turn the heat to high and bring the water to a rolling boil.
3. **Infuse the Pot:** Once the water reaches a stable boil, carefully pour in the 1 cup of whole milk and drop in the 3 to 4 tablespoons of unsalted butter. Stir gently with a long spoon until the butter melts completely and blends with the water. Allow the mixture to return to a gentle, steady boil.
4. **Submerge and Cook:** Using kitchen tongs, carefully lower the prepared ears of corn into the bubbling liquid matrix one by one to avoid splashing. Arrange them as needed so they rest fully below the surface of the liquid.
5. **Execute the Timer:** Leave the pot completely uncovered and boil the corn for exactly 7 to 8 minutes. This brief window is the sweet spot; it gives the heat enough time to soften the starches without turning the kernels tough.
6. **Extract and Garnish:** Use your tongs to lift the hot corn out of the dairy bath, allowing excess liquid to drain back into the pot for a second. Transfer the ears to a serving platter. Sprinkle immediately with a pinch of sea salt, fresh cracked black pepper, or a shower of fresh chopped parsley if desired. Serve hot.
**What is your favorite way to serve fresh summer corn at family cookouts? Do you love it boiled with butter and milk, or do you prefer it grilled on the barbecue? Share your thoughts in the comments below!**
