Ingredients:

  • 5 ears fresh sweet corn, husked and silked
  • 2 cups filtered water
  • 1 tbsp grass-fed butter
  • 0.5 tsp flaky sea salt
  • 0.25 tsp freshly cracked black pepper
  • 1 tbsp chopped fresh chives

Instructions:

  1. Remove the husks and pull away as much silk as possible. Rub each cob with a clean, dry paper towel to remove remaining stubborn strands.
  2. Add approximately 1 to 2 inches of water to a large stockpot or Dutch oven. Ensure the water level is below the steamer basket. Bring water to a vigorous boil over high heat.
  3. Place the corn in the steamer basket. Cover with a tight-fitting lid and reduce heat to medium-high. Steam for exactly 7 minutes until kernels are vibrant and plump.
  4. Carefully remove the lid and transfer cobs to a platter. Roll each cob in butter and season with flaky sea salt, black pepper, and optional chives while hot.