Ingredients:

  • 6 ears fresh sweet corn, husks and silk removed
  • 1 tbsp granulated sugar
  • 4 quarts water
  • 0.5 cup unsalted butter, softened
  • 3 cloves garlic, minced into a paste
  • 1 tsp kosher salt
  • 0.5 tsp coarsely ground black pepper
  • 1 tbsp fresh parsley, finely chopped
  • 0.25 tsp smoked paprika

Instructions:

  1. Prepare the corn by removing all husks and silk. Use a damp paper towel to rub the cobs downward to remove stubborn strands.
  2. In a large 6-quart stockpot, combine 4 quarts of water and 1 tablespoon of sugar. Bring the water to a rolling boil.
  3. Carefully place the corn into the boiling water using tongs. Immediately cover the pot with a tight-fitting lid and turn off the heat completely.
  4. Allow the corn to steep in the hot water for 10 minutes until kernels are vibrant and tender.
  5. While the corn steeps, combine softened butter, garlic paste, salt, pepper, parsley, and smoked paprika in a small bowl. Mash with a spatula until fully emulsified.
  6. Remove corn from the water, pat dry, and immediately coat with the garlic butter mixture while hot.