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Stovetop Boiled Corn on the Cob
6 shucked ears into unsalted water for exactly 4 minutes, then rolled in butter and salt — the sweet-summer classic that takes zero technique.
Add 1/2 cup whole milk to the water for a Southern trick — the milk makes the corn extra sweet and creamy without adding time. Sounds odd, tastes incredible.
Cut cooked ears into 1-inch cobettes with a sharp knife for young kids — they're easier to hold and less messy than a full ear. Butter each cobette individually.
Warm cold cooked corn in a covered dish with 1 tbsp water in the microwave for 90 seconds. Cut kernels off the cob and reheat in a pan with butter — better as a scattered side than a whole ear.
USDA FoodData Central #170287 (sweet corn) and #173410 (butter)