Corn On The Cob

Ingredients

• 4 quarts water
• 4 ears corn on the cob – husks and silks removed
• unsalted butter – softened (for serving)
• kosher salt – to taste (for serving)
• black pepper – freshly ground (for serving)

Instructions

1. Shuck the corn on the cob, removing all silks; trim any protruding stem ends.
2. Bring 4 quarts water to a rolling boil in a large pot over high heat.
3. Add the ears, cover, and return to a boil; uncover and cook 3–5 minutes until kernels are bright and crisp-tender when pierced with the tip of a knife.
4. Use tongs to lift out and drain well; let excess moisture steam off for 30–60 seconds.
5. Serve hot with unsalted butter, kosher salt, and black pepper to taste.