Ingredients:

• 6 ears of corn, shucked
• 6 cups water
• 2 cups milk
• 8 tablespoons (1 stick) salted butter
• 1/4 cup honey or sugar
• 2 tablespoons kosher salt

Instructions:

1. Clean the corn: Remove any remaining silk strands from the corn and set aside.
2. Boil the water: In a large stockpot, bring 6 cups of water to a boil over medium-high heat.
3. Add ingredients: Reduce the heat to low and stir in the milk, butter, honey (or sugar), and salt. Stir until the butter melts and everything is well combined.
4. Cook the corn: Carefully add the corn to the pot. Cover and simmer for 5–7 minutes, or until the corn is tender.
5. Serve: Remove the corn with tongs and serve immediately while hot and buttery.

• To store leftovers, cut the corn off the cob using a sharp knife. Keep in an airtight container in the refrigerator for up to 3 days.
• For long-term storage, follow a freezing guide to freeze the corn either on or off the cob.

Nutrition