6–8 ears corn, husks and silk removed
1 1/4 cup milk
1/3 cup brown sugar
1/4 cup butter (optional and to add to the water)
1. Fill a large stock pot half full with water (use a large enough
pot to hold all the corn). Add in the milk, sugar and butter.
2. Bring to a boil, then add in the corn cobs. Reduce heat to a simmer
and allow corn to cook for 7 to 8 minutes or until just tender,
depending on size of corn try not to over cook the corn as it will
3. Using long tongs remove and place on a plate or in a bowl, then cover
with foil until ready to serve. Serve with butter and salt to taste
(optional as I think this has the perfect flavor).