Half fill a pot with cold water; add a spash of milk (no salt) and bring to a boil. Drop the shucked ears of corn into the pot and cover. When the water returns to a boil, turn off the heat and let the corn stand in the water for 5 to 7 minutes.

Result: tender corn, never overcooked. And, the corn can sit in the pot longer without overcooking while you get the rest of the meal on the table. Have salt and plenty of sweet butter on hand too.

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